|Round grain rice||4 Ounce, washed, soaked in cold water for 30 minutes and drained|
|Milk||10 Fluid Ounce|
|Double cream||10 Fluid Ounce|
|Finely grated lemon rind||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
Combine all the ingredients in the top part of a double saucepan.
Half fill the bottom part with boiling water and place the double saucepan over moderately low heat.
Cover the saucepan and cook the mixture, stirring occasionally, for 50 minutes to 1 hour, or until the rice is soft and tender and has absorbed most of the liquid.
Remove the pan from the heat and pour the mixture into a 1 pint [1 1/2 pint] souffle or other decorative serving dish.
Allow the mixture to cool to room temperature, then place the dish in the refrigerator to chill for 3 hours, or until the flummery is set and firm.