The Best Rice Pudding in The World

This recipe has been my favourite rice pudding for over a decade now.  It is from the 1996 Milk Calendar, by James Barber (the Urban Peasant), and I now use it regularly to tempt the tastebuds of guests here on retreat!

2/3 cup arborio rice (the rice being arborio is key!)


4 cups milk
6 tablespoons granulated sugar
6 tablespoons butter
Grated rind of 2 lemons
Cinnamon, optional

Preheat oven to 250F (120C)


1. Mix the rice, milk, sugar, butter and lemon rind together in a bowl and pour the mixture into a greased 2 quart baking dish.
2. Bake for 2 hours, stirring occasionally.
3. Sprinkle with cinnamon and serve hot or cold.