Ingredients 2½ cups water
1 cup long grain white rice
1 cinnamon stick
1 can evaporated milk
1 can condensed milk
1 cup full cream milk
¾ cup raisins
½ cup flaked almonds
Rinse the rice thoroughly under cold water until the water runs clear.
Put the rice, water, lemon zest, and cinnamon stick in a medium saucepan. On a medium - high heat, bring to the boil and cook until the rice is almost tender (about 12 minutes). I always turn off the flame a few minutes before the rice is ready as it goes on soaking liquid up for some time.
Ensure that it does not boil dry after about 8 minutes, and add more water if needed.
Discard the cinnamon and add the evaporated milk to the rice. Stir and add the sweetened condensed milk and the full fat milk.
Cook this over a medium heat until the mixture starts to boil.
Reduce the heat to low and cook, uncovered, and stirring continuously, until the mixture thickens - this took me about 15 minutes.
It does not need to be real thick as it thicken in the fridge
Add the raisins and almonds, and stir.
Put the pudding into a large serving bowl and dust with cinnamon.
This is a great dessert as it can be made a day or even two days ahead - as long as you cover it in the fridge.
If you want it not quite as sweet, do not put the whole tin of condensed milk in.
The second night I put some Pomegranate syrup over it, and this was also lovely.