- 25g butter
- 75g short-grain rice
- 500ml full-fat milk
- zest of 1 lemon
- a few saffron threads
- 2 tablespoons caster sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unrefined caster sugar
Pre-heat the oven to 150°C / 300°F / Gas Mark 2. Divide the butter between 4 petite casseroles. Place them in the oven and warm them until the butter has melted. Divide the rice between the casseroles.
In a separate pan, boil the milk with the lemon zest, saffron, caster sugar and vanilla until it becomes frothy. Pour the milk over the rice in the mini casseroles and stir well. Place on the lids.
Lay a sheet of baking paper in an deep oven dish large enough to hold the 4 petite casseroles (this is to prevent the water from rising up), place the mini casseroles into the dish and pour in enough hot water to come 2/3 of the way up the sides of the petite casseroles. Bake for about 45 minutes until the pudding is creamy and thick. Stir occasionally taking care that no water runs into the casseroles.
Remove the casseroles from the oven and let them cool down. When they are lukewarm sprinkle a tablespoon of sugar on the top of each dessert and caramelise under a hot grill or with a cooks blow torch. Allow the caramel to set before serving.