Time:30 mins - 1 hourServes:4
Rice pudding is one of my favourite desserts. Like a risotto,it benefits from frequent,if not continuous,stirring to ensure the creamiest consistency. Here I’ve used carnaroli rice,an Italian rice that’s good for risotto and rice pudding alike. Arborio and vialone nano are also suitable. The addition of a fresh bay leaf to the pudding adds an interesting herbaceousness and works very well with the lemon and vanilla. Topped with some stewed rhubarb,this is my idea of spring-dessert perfection. It can also be chilled and served cold,and loosened with some milk or cream before serving.