See what nutritionist Mikki Williden has to say about the benefits of including more lemons in your diet.
|4 cups||Whole milk|
|⅓ cup||Caster sugar|
|½||Vanilla beans, split|
|3||Lemons, zested (Main)|
|1 ¼ cups||Arborio rice (Main)|
|1 sprinkle||Grated nutmeg, or mace, to season|
|1 cup||Whipped cream|
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- Heat 4 cups full cream milk with caster sugar, the half split vanilla bean pod and the lemon zest. When hot, add rice.
- Simmer for 40 minutes, stirring often, until the milk is mostly absorbed and the rice is tender (it should resemble a loose porridge). Remove from heat, season with freshly grated mace or nutmeg, cover and rest 5 minutes.
- To serve, fold 1 cup whipped cream into the hot rice, spoon into bowls and season with grated lemon zest. You can also top with a syrup such as quince or rhubarb as I have done.