1000 ml (4 cups) milk
200 g (1 cup ) sugar
50 g butter
pinch of salt
1teaspoon finely grated lemon rind
Place milk, 3/4 cup sugar and rice in a saucepan.
Cook over moderate heat, stirring continuously until the sugar is well dissolved and the rice is ready and has absorbed all the milk.
Remove from heat, add butter, salt and lemon rind and cool for a few minutes.
Beat and fold in the eggs.
Cover the inside of a pudding basin or ring tin with caramel ( prepared with ½ cup of sugar and some drops of water over the heat until it gets golden).
Spoon the mixture into the basin and bake over a tin with 2 to 3 cm of water for approx. 45 minutes.
Remove from oven and cool for some minutes.
Turn out onto a serving dish while still warm.
Drizzle with some cream (double) or some sour cream.