Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Best made a day before serving.


  1. Take the zest from the lemon (rest will not be used) and chop it finely.
  2. Rinse the rice until clear.
  3. Bring milk, rice and zest to the simmer.
  4. Cut vanilla pod lengthwise in half, scrape the marrow into the pot and add the rest of the pod.
  5. Cook gently, stirring occasionally, until the rice is completely soft.
  6. Stir in the honey.
  7. Allow to cool.
  8. Remove the vanilla pod.
  9. Whip the cream until stiff and fold through the rice mixture.
  10. Pour into serving glasses or bowls and refrigerate for at least four hours.