Creamy Rice Pudding with Lemon and Pistachios
A creamy rice pudding cooked in milk and scented with lemon zest and juice, sweetened with sugar and honey. Chill it in the fridge and serve with fresh fruit, chopped pistachios and a mint leaf. Delicious as a dessert or as a light main course for 4.
Total: 1 h
Method
01.
Dissolve the cornstarch in 2 tbsp of the milk until smooth. Rinse a saucepan with cold water but do not dry it.
02.
Heat the remaining milk together with the milk and cornstarch mixture over medium heat, stirring occasionally, until almost boiling. Caution: the milk must not come to a boil! Stir the rice into the milk and simmer gently for about 20 minutes, until almost all the liquid has been absorbed. The rice should be tender.
03.
Transfer the rice to an ovenproof dish. Stir in the sugar, the lemon zest and juice to taste. The juice gives the pudding a tart flavour. Leave the pudding to cool completely.
04.
Cover the dish and refrigerate for at least one hour. The colder the rice, the better it tastes, ideally with fresh fruit. While the rice is chilling, cut or chop the pistachios into pieces.
05.
Divide the pudding between bowls, sprinkle with the pistachios, garnish with fruit and a sprig of mint and serve.
06.
Source: Slovart.cz
