Old-fashioned baked rice puddings are very comforting but a chilled rice pudding can be equally good and completely different. This mixture of cream, yoghurt and citrus rind is both opulent and refreshing, while the crisp, golden top transforms it into a pudding fit for any occasion.
Bring the water to the boil in a medium saucepan. Add the rice and simmer until it is just tender but still has a slightly nutty bite to it. Drain in a sieve and rinse through with cold water until completely cold.
Put the cream into a large bowl and whisk until it holds soft peaks. Then fold in the yoghurt, half the caster sugar and the grated citrus rind. Add the cooked rice and gently but thoroughly stir it in. Turn into a large glass serving bowl or 6 individual ones and chill.
Meanwhile, put the pine kernels into a sieve, rinse through with water and turn into a bowl. Stir in the remaining caster sugar. Lay a large sheet of foil on a flat surface. Put a large, dry pan over a high heat. When hot, tip in the sugar-coated pine kernels and stir around constantly for a minute or two until browned. Turn them out on to the foil, spreading them around quickly to separate them as much as possible. Just before serving, spoon the pine kernels evenly on top of the chilled rice.
© 1997 Josceline Dimbleby. All rights reserved.