Slow-Baked Clotted Cream Rice Pudding

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 180C/fan 160C/gas 4.
  • Lightly butter a shallow ovenproof dish.
  • Wash the rice well under cold water, then drain.
  • Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
  • Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
  • Serve with spoonfuls of raspberry jam.
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