A simple, homely pud made with milk, honey and lemon that nevertheless tastes remarkably rich and creamy.
150g arborio rice
pinch of salt
1 tbsp grated lemon zest
1 tsp vanilla extract
3 tbsp honey, or more to taste
2 tbsp honey
1 tbsp lemon zest (done with zester, in long strips)
1 lemon, cut into wedges
Combine the rice, salt, milk, zest and vanilla in a heavy-bottomed saucepan and bring to the boil, stirring constantly to prevent the rice sticking.
Reduce the heat to very low and simmer gently for 15-20 minutes, stirring occasionally, until the rice is plump and tender, but still slightly runny.
Add the honey, stirring well.
Spoon into four small bowls or ramekins, drizzle with remaining honey and top with strips of lemon zest. Serve with a lemon wedge for squeezing.