Honey-Vanilla Rice Pudding

1. 1

   Take the zest from the lemon (rest will not be used) and chop it finely.

2. 2

   Rinse the rice until clear.

3. 3

   Bring milk, rice and zest to the simmer.

4. 4

   Cut vanilla pod lengthwise in half, scrape the marrow into the pot and add the rest of the pod.

5. 5

   Cook gently, stirring occasionally, until the rice is completely soft.

6. 6

   Stir in the honey.

7. 7

   Allow to cool.

8. 8

   Remove the vanilla pod.

9. 9

   Whip the cream until stiff and fold through the rice mixture.

10. 10

    Pour into serving glasses or bowls and refrigerate for at least four hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.