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Creamy Cinnamon Rice Pudding

Rrice pudding with rose water, cinnamon, cream and lemon

Creamy Cinnamon Rice Pudding


1 1/2 cups white rice
3 cups milk
1 cup cream
1 cup sugar
1 tablespoon rose water
1teaspoon ground cinnamon
Finely grated rind of 1 lemon


  1. Place milk, cinnamon, lemon rind and sugar in a large saucepan and bring to the boil over medium-high heat, stirring to prevent milk solids from burning on the bottom.
  2. Stir in rice, then reduce heat to low and cook, stirring occasionally, for 40-50 minutes or until rice is cooked.
  3. Stir in the cream and cook for further 5 minutes.
  4. Remove from heat, cool to room temperature, to serve divide rice pudding among bowls then top with your choice of seasonal fruit.

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