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Slow Baked Clotted Cream Rice Pudding

Country.Chef's picture
Ingredients
  Butter 1 Ounce (25 Gram)
  Short grain pudding rice 4 Ounce (100 Gram)
  Full fat milk 16 Fluid Ounce (450 Milliliter)
  Double cream 284 Milliliter (In A Pot)
  Clotted cream 227 Gram (In A Tub)
  Vanilla pod 1 (Use A Split Pod)
  Golden caster sugar 3 Ounce (85 Gram)
  Freshly grated nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1) Set your oven to preheat at 180C/fan 160C/gas 4.
2) Use a shallow ovenproof dish to butter lightly.
3) Rinse rice with cold running water and drain.

MAKING
4) In a pan, pour in milk and creams. Bring this to a boil by adding vanilla pod.
5) Carefully add rice and sugar and stir thoroughly.
6) Transfer this into the prepared ovenproof dish.
7) Sprinkle little grated nutmeg on top.
8) Add dots of butter
9) Place inside the heated oven.
10) Bake this for 15 minutes and then reduce the oven heat to 160C/fan 140C/gas 3.
11) Bake for another hour or so to make the pudding golden brown on top.

SERVING
12) Serve the rice pudding with spoonfuls of raspberry jam or any fruit punch.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Rice
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
2

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