A rich and creamy rice pudding traditionally flavoured with Bay Leaves and served with tangy lemon snaps for delicious contrast.
Melt the butter in a large saucepan and fry the rice and Bay Leaves for 1-2 minutes.
Pour in the milk and bring to the boil. Reduce the heat and simmer gently for 20 minutes, stirring occasionally, or until the rice is cooked. Add the brown sugar and pour into a large dish. Cover with cling film and set aside to cool in the refrigerator.
Meanwhile, pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Place the butter in a bowl then gradually add the icing sugar, mix thoroughly, using an electric whisk if you have one. Add the lemon juice and continue to whisk until smooth, add the flour and whisk until smooth again.
Add the preserved lemon and stir well.
Line a baking tray with non-stick greaseproof paper, dot with 1 tsp of the dough, leaving a space of at least 10 cm for the snaps to expand as they cook. (5-6 maximum on each tray). Sprinkle lightly with a little Sea Salt.
Bake in the oven for 6-8 minutes until caramelised around the edges, but watch carefully.
Remove from the oven and leave to cool completely on the paper before removing. Meanwhile, repeat to cook the remaining dough. You will need 3 snaps per person.
When ready to serve, stir the yoghurt through the chilled rice pudding. Place a lemon snap in the centre of a plate, pour 2-3 tbs of rice over, cover with another snap and repeat, top with a final snap on top. Decorate with lemon zest and Bay Leaves. Serve immediately.