It is in Forever Summer, page 194 and it is divine
100g pudding rice
3 tablespoons caster sugar
zest of 2 lemons & juice of 1
250ml double cream
1 liter full fat milk
few drops of lemon oil
Put the rice, zest and milk into a saucepan and bring to the boil.
As soon as it starts bubbling, turn the heat right down (use a heat diffuser if you have one - I don't) - the slower you cook the rice, the more creamy it gets/
Cover the rice/milk with greaseproof paper to stop a skin from forming, or stir regularly.
Leave to cook for about 40 minutes or until the rice is cooked and mos of the liquid is absorbed.
Remove from heat and beat in the sugar.
Leave to stand for 5 minutes to cool down - important to do this to stop curdling.
Beat int he juice of 1 lemon. You can add a few drops of lemon oil in place of the juice here too.
Cover (to stop skin forming) and leave to cool. When cool, schill in the fridge.
When very cold and ready to serve, whip the cream with a few drops of lemon oil until thick but not stiff or clumping.
Fold into the rice pudding.
Yum!!!