6 cups (1.5 litres) milk

1 cup (250 ml) sugar

3/4 cup (180 ml) Arborio rice

Grated zest of 1 lemon

1/2 cup (125 ml) 35% cream, whipped

In a saucepan, bring the milk, sugar, rice, and lemon zest to a gentle boil. Simmer gently, uncovered, for about 40 minutes or until the rice is tender, stirring frequently and scraping the bottom of the pan.

Transfer to a bowl and cover with plastic wrap. Let cool and refrigerate for about 6 hours or until the rice has completely cooled. Fold in the whipped cream.

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