Bay and lemon rice

Spring either began on the 1st of March or it’s about to begin on the 20th-21st March. Whichever side of this fierce seasonal debate you fall on, it remains a fact that March is hammering on the windows, ripping through the hedges, trying to blow down our fence posts and turning my now gloveless hands blue (oh gloves, why did I lose you? Was it because I was drunk? I think it was).

Consequently, there’s still time to eat hot, milky puddings. Puddings that sit heavily in your midriff and force you to lie on the sofa, wrapped blankets and drinking tea like an invalid. Rice pudding is so easy to make, I love it on cold days when I’m in need of cream and sympathy.

The bay and lemon in this version battles the cream’s richness and lightens the flavour, convincing you to eat a lot more of it than is wise. Adding a spoonful of lemon curd to serve might be a step too far for some people. Personally, I’d punch puppies and old ladies to get my hands on a good jar of lemon curd but if you’re not a complete fiend for the yellow stuff, then you might want to leave it out and just enjoy the pudding on its own.

Bay and lemon rice pudding
Serves 4

20g butter
110g pudding rice
50g caster sugar
Finely grated zest of 1/2 lemon
2 small or 1 large dried bay leaves
500ml whole milk
300ml double cream
Lemon curd, to serve

1 Preheat the oven to gas mark 3/150°C/fan oven 130°C. Grease a 1 litre ovenproof dish with half the butter. Add the pudding rice, caster sugar, lemon zest and bay leaves and pour in the milk and cream. Stir to mix and dot the top with the remaining butter.

2 Bake for 2 hours or until the pudding is set but still wobbles a little in the middle when you shake it. Spoon into 4 small warm serving bowls, discarding the bay, and top with a spoonful of lemon curd to serve.

Tagged with: EnglishLemonsPudding

0 Responses to Bay and lemon rice pudding

  1. Wow. Sounds gorgeous. Reminds me a little of an ice cream + porridge (yes, I know) dessert I had at Launceston Place a couple of years back. Fab. I am making this asap. And not sharing it with anyone. 😉

  2. jaydubblah says:

    I love rice pudding, I tried one made with coconut milk the other day and it was lovely. Like the sound of this one too and yes, big dollop of lemon curd on mine please!

    • ginandcrumpets says:

      Coconut milk sounds like an excellent idea. I have so much pudding rice to get through, I need all the variations I can get!

  3. The Grubworm says:

    I LOVE lemon curd – and i’d never thought about adding to rice pudding. AND I’ve just bought some pudding rice… Oh happy day. Thanks for the recipe – it’s bookmarked.

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