In a covered, non-stick pan of hot water, cook the rice for 15 minutes. Drain and return it to the pan. Add the hot milk and some lemon zest and cook covered at low heat for 16 minutes or until all the milk is absorbed. Stir occasionally.
Preheat oven to 170C. Take the rice off the heat, place in a bowl and add half of the butter, the rest of the lemon zest, the eggs, sugar, ground almonds, mixed fruit and flour.
Use the remaining butter to coat four ramekins or one large tin. Place the tin or ramekins inside a bigger tin and pour some hot water inside the larger tin until it reaches halfway up the sides of the smaller tin or ramekins.
Spoon the rice mixture into the ramekins or smaller tin.
Bake in the oven for 25 minutes until golden and set.
Leave the puddings to cool and refrigerate for at least an hour before serving.