Super easy. Serves 4 but the two of us just wiped out most of it last night. I’m showing the dairy-free version, but dairy milk or a mixture of dairy milk and cream works too.
Preheat oven at 150 degrees.
Put 100 g pudding rice + 50 g sugar (preferably brown) into a bowl. Pour 700 ml soya milk and stir the lot. Sprinkle the grated zest of an unwaxed lemon on top (or replace with a vanilla pod, vanilla essence, a bunch of sultanas…), stir again, and put the dish in the oven for 2 hours.
It comes out just wobbly and with a golden skin on top. Deserves a little cooling before you tuck in.
Et voila! It’s nice, creamy and not too sweet.
