Lemon and Thyme Rice Pudding
Classic puddings are not given enough airtime and, in my opinion, shouldn’t be relegated to the depths of winter either. Pies, puddings, jellies and tarts are all delicious served cold and this little number is no exception.
A rice pudding probably doesn’t scream summer to you, and with our recent heat wave you will have no doubt have been reaching for the ice creams, but it is so creamy and delicious I could eat it whatever the weather. The lemon and the thyme lend a fragrant edge and cuts through the expected richness.
Serve it cool with summer berries.
2 Cups of Arborio or pudding rice
2 cups of single cream
2 cups of full fat milk
Half a cup of sugar
A vanilla bean
The rind of a whole lemon (unwaxed and washed)
A few good sprigs of thyme
Throw everything into a pan and bring to the boil. Simmer for half an hour, or until almost tender and then pop into a hot oven until it forms a lovely golden crust.