British recipe for 4 people, takes only 15 mins; recipe has butter, rice, milk, double cream, clotted cream, vanilla pod, golden caster sugar and nutmeg.
Slow-baked clotted cream rice pudding
Course: British
Servings
4
servings
Prep time
10 mins
Ingredients
- Milk: 450ml full-fat milk
- Butter: 25g butter
- Nutmeg: freshly grated nutmeg
- Golden Caster Sugar: 85g golden caster sugar
- Rice: 100g short grain pudding rice
- Double Cream: 284ml pot double cream
- Vanilla Pod: 1 split vanilla pod
- Clotted Cream: 227g tub clotted cream
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 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).
