(Serves 6)

6 tbsps pudding rice
900 ml semi-skimmed milk, plus extra for mixing
Grated zest of 1 or 2 limes
100 g bar white chocolate
1 dessertspoon lime juice

Put the rice and milk in a heavy-based saucepan and cook very gently on the stove top with a heat diffuser, or in a low oven, until the rice has absorbed all the milk and is completely soft. Add the lime zest while the rice is still hot to extract all the fragrance.

If the rice remains sticky, stir in a little more milk. Break up the chocolate and stir into the rice. When completely melted and blended, stir in the lime juice. Spoon the rice pudding into one large dish or individual serving dishes and, when cool, garnish with curls of white chocolate and grated lime zest.