Ingredients
100g/3½oz risotto rice
100g/3½oz long grain rice
100g/3½oz butter
750ml/1¼ pint milk
80g/3oz sugar
390ml/13fl oz double cream
1 tin sweetened condensed milk
For the plum sauce:
200g/7oz plums, thinly sliced
40g/1½oz sugar
½ lemon, rind only

Method
1. Combine both rice varieties, butter and milk in a pot, bring to the boil then simmer gently until all liquid has been absorbed by the rice.
2. When cooked, remove from heat and stir in sugar, cream and condensed milk thoroughly.
3. Serve hot or cold.
4. To make the plum sauce, cook the plum, sugar and lemon zest together until the plums are soft.
5. Remove from the pan and reduce the syrup by half.
6. Place a spoonful in the bottom of a dish with some condensed milk and cover with the rice pudding, sprinkle the top with sugar and cook in the oven until the top is caramelised and the whole thing is bubbling.
7. Serve covered with cream.