Cover the rice with 1/2 cup of
water and set it aside for 5 minutes. Combine the milk and the
sugar in a saucepan and bring them to a boil over moderate
heat. Add the rice with the water to the hot milk and bring it
to a boil, while stirring constantly. Add the grated lemon
peel and raisins, if you’re using them. Reduce the heat and
gently simmer the mixture until it is thick and creamy. If the
liquid has evaporated before the rice is cooked, add a little
more hot water to it. Pour the pudding into small serving
bowls and sprinkle with cinnamon.
I prefer this with the raisins in it. They get plump as they
cook and add an extra sweetness to the pudding.
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