On this, the Summer Solstice, it shouldd not be a day for rice pudding, especially hot rice pudding. But it’s grey and Tupperware day, so here it is, my ultimate comfort food

You will need

  • 50g pudding rice (actually just about any rice will do, amazingly)
  • 25g sugar
  • about a pint of milk
  • a knob of butter
  • 8 green Cardamom pods
  • a shake of ground cinnamon
  • a strip of lemon peel (as long and wide as you like)

Do

  1. Mix in a oven proof dish
  2. Bake with a lid on for about 2 hours at about 180 degrees
  3. Take the lid off for about 15 mins so a skin forms
  4. Eat with a teaspoon (trust me)

Result

Sightly too wet, sightly under sweet, gently spiced, moreish. Great hot and cold

Nothing much to look at, mostly you need to savor it