Ginuary 22nd: lemon rice pudding with gin syrup.

You wanna know something I love? Yes, ok, gin. But also rice pudding. My nanan used to make the best rice pudding ever when I was little, and now I live in a beautiful cold climate (well, in winter, anyway) I find curling up on the couch with a blanket and a bowl of rice pudding a real treat. Finding a recipe that gave me an excuse to curl up on the couch (sans blanket, it is the middle of summer) with a bowl of rice pudding for Ginuary? Consider me sold.

Lemon Rice Pudding with Gin Syrup

  • 700ml full cream milk
  • 3/4 cup risotto or short grain rice
  • 2 lemons
  • 6 Tbsp caster sugar
  • 4 Tbsp floral gin (I used Hendrick’s)
  • 3 Tbsp toasted almond slivers

Put the milk and rice (and a sprinkle of salt) in a saucepan and bring to the boil gently. Simmer for 15-20mins, stirring occasionally, until the rice is cooked (you may need to add a little more milk).

While the rice is cooking, zest the lemons and set aside. Cut off the peel and segment the flesh in a small bowl, saving any juice.

In a small saucepan, make a 2:1 sugar syrup with the caster sugar and 2 Tbsp water. When the sugar has dissolved, turn off the heat and stir in the gin.

When the rice is cooked, add the remaining 2 Tbsp sugar to the pudding, along with the lemon zest, any juice, and half the gin syrup. Stir well. Put the segmented lemon in the remaining gin syrup.

Spoon the rice into warmed bowls, add a drizzle of lemon syrup and a sprinkle of almonds. Scoff with great abandon.

Dessert… or breakfast.

I’m very good at not reading ahead with recipes. As the pudding was near the end of its bubbling, I realised that I had a bit more work to do regarding the syrup and lemons. Luckily I had some 2:1 sugar syrup already made up, so I just heated that and added the gin, then frantically segmented the lemons as mid-cook my boss texted to ask where I was because I totally got my start time at work wrong. FRANTIC.

I threw the pudding and syrup into a container and took them to work for a very luxurious work lunch, but this did mean I had to sacrifice toasting my almond slivers. Scandalous. What even are almonds if they’re not toasted, I ask you? Look, it doesn’t really matter in the end because I had a delicious rice pudding with a smack of sour lemon and a drizzle of beautiful gin, so really, I won in the end anyway.