Mix the cream and the eggs and
beat well. Mix the corn starch with the milk and add to the cream mixture, stir
well. Bring slowly to the boil, but don't cook. Take off the heat when the
mixture thickens. Add the rest of the ingredients. Allow to cool down for a few
hours in the fridge.
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Cook the rice 5
minutes in water and drain the water. Now add the milk, the cream and the
lemon rind to the rice and bring to the boil. Simmer for 20 minutes, take
the pan off the heat and add the egg yolks and the sugar. Allow the pudding
to cool down and dust the top with cinnamon.
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