Recipe: Lemon rice pudding with gin syrup

Rice pudding can sometimes be a little cloying, but here it is lightened by sharp spikes of lemon.
Aaron McLean

Rice pudding can sometimes be a little cloying, but here it is lightened by sharp spikes of lemon.

Serves 4

INGREDIENTS

700ml full-fat milk
3⁄4 cup risotto or short grain rice
2 lemons
6 tablespoons caster sugar
4 tablespoons floral gin (I used Bombay Sapphire – add a little extra if you want a more pronounced flavour)
3 tablespoons toasted slivered almonds to serve

METHOD

1. Put the milk and rice in a saucepan and heat gently until it comes to the boil. Simmer gently for 15-20 minutes, stirring occasionally, until the rice is cooked (you may want to add a little extra milk if it is too thick).

2. While the rice is cooking, finely grate the zest of both lemons and set aside. Cut off the peel and segment the flesh into a small bowl by cutting between the natural divisions with a sharp knife, catching any juice in the bowl.

3. In a small saucepan, make a syrup by gently heating 4 tablespoons caster sugar and 2 tablespoons water. When the sugar has dissolved and the liquid has come to the boil, turn off the heat and stir in the gin. Set aside.

4. When the rice is cooked, add the remaining 2 tablespoons caster sugar to the saucepan along with the lemon zest and any juice, as well as half the gin syrup. Stir well. Put the lemon segments into the remaining gin syrup.

5. Spoon the rice into 4 warmed bowls, add a spoonful or two of the syrup and lemon segments and scatter a few almonds on top.

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