550 ml milk
2 cups cream
Zest of 1 lemon
2 Tbspbrown sugar
100 g Spekko Saman White Rice
2 Tbsp butter

To drizzle
3 Tbsplemon juice
3 Tbspcastor sugar
Zest of 1 lemon

1. Heat the oven to 140 °C and grease a shallow oven-proof dish.

2. Put the milk, cream and lemon zest into a pan and gently bring to a simmer. Stir in the brown sugar, rice and butter.

3. Transfer to the dish and bake for 30 minutes. 

4. Remove from the oven, stir well then bake for a further hour, until a thick and a golden top has formed.

5. Close to the end of baking, make the lemon drizzle by whisking the ingredients together.

6. When the rice pudding comes out of the oven, pour over the lemon drizzle and serve hot, topped with a scoop of chocolate ice cream.