200ml double cream
1 vanilla pod with seeds scraped out
200g pudding rice
100g caster sugar
1/2 tsp nutmeg
1. Over a low heat, bring the cream, milk and vanilla seeds to a gentle simmer
2. Decant half of the milk mixture into a jug and add the rice to the remainder in the pan. Peel half the lemon with a potato peeler and add the zest strips to the pan. Stirring all the time, cook the rice over a medium heat until it's completely absorbed. Keep adding the milk until the rice is cooked through.
3. Once it is cooked through, add the sugar, the nutmeg and a little unsalted butter. Keep over the heat, stirring for 5 minutes.
4. Serve onto warm plates, dust with a little nutmeg and the zest of lemon.