Flummery - cooking recipe

Ingredients

4 ounces round grain rice, wash, soaked in cold water for 30 minutes and drained
10 fluid ounces milk
10 fluid ounces double cream
2 ounces sugar
1 tablespoon grated lemon rind
1 teaspoon cinnamon

Preparation

Combine all the ingredients in the top part of a double saucepan. Half fill the bottom part with boiling water and place over a moderately low heat.
Cover the pan and cook the mixture, stirring occasionally for 50-55 minutes or until the rice is soft and has absorbed most of the liquid.
Remove from the heat and pour mixture into a 1 pint souffle dish. Allow to cool to room temperature, then place in the refrigerator to chill for 3 hours or until set.
Serve cold, with stiffly whipped cream or fruit compote.