Combine the milk, cream, rice, vanilla,
sugar and lemon zest in a heavy-based
saucepan. Bring gently to a boil, stirring
continuously. Once bubbling, turn the
heat to low and gently simmer for about
45 mins, stirring frequently to stop it
sticking, until the rice is just tender. Lay a
sheet of cling film directly on the surface
of the rice, cool to room temperature,
then chill until cold.
To serve, combine the syrup
ingredients in a small pan. Melt together,
then bubble until syrupy for 4-5 mins.
Cool for a few mins while you loosen
the chilled rice pudding with some
single cream (it will have become more
solid) – just gently stir in a splash at a
time until it’s spoonable. Divide between
serving bowls and top with some
warm rum & raisin syrup.