This is an Eliza Acton recipe, via Delia Smith.
- 4oz/110g shortgrain rice
- 1.5pt/850ml milk
- 3oz/75g caster sugar
- 2oz/50g butter
- 3 eggs
- the rind of half a lemon
- nutmeg to serve
Put the milk and rice in a pan and simmer; cook until the rice is tender (10 minutes, approximately). Dissolve the sugar and butter. Take off the heat and allow to cool. Stir in beaten eggs and lemon rind. Pour into a 2pt buttered baking dish and add the nutmeg. Bake for 30-40 minutes at 150degC.