Honey Lemon Rice Pudding
3 cups cooked long grain white rice
2 cups milk
1 ½ cup honey
Zest of 2 lemons plus extra for topping
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1. In a large saucepan, add rice, milk, honey, butter, cinnamon and nutmeg.
2. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir occasionally.
3. Stir in lemon zest.
4. Spoon into dishes and lemon zest for topping. Serve cold or at room temperature.
