Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 43

When I was a child, Sunday lunch always meant rice pudding, so I connect it with sitting in a warm kitchen, feeling snug and cared for. Rice pudding is the opposite of flashy, ‘Look at me, aren’t I gorgeous?’ food: it merely exists to soothe. I added some good lemon curd to mine. My guests said it tasted very special and had I gone to lots of effort? My response, in one word, was, ‘No’.

75g short-grain pudding rice

600ml full-fat milk

150ml single cream (naughty, I know, but just use all milk if you want to lower the fat content)

2 tablespoons caster sugar

finely grated zest of 2 lemons

6 tablespoons lemon curd (homemade or good-quality bought stuff)

Put the rice, milk, cream, sugar and lemon zest into a 1.2 litre shallow ovenproof dish and put it in the oven at 150°C/Gas Mark 2 for 1¼ hours, stirring in the skin every 30 minutes. When you remove it from the oven it won’t look very thick. Stir in the lemon curd and it will miraculously thicken, with a little more sugar to taste if you wish. If there’s any left, which I very much doubt, it would also be rather nice cold.