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Slow baked clotted cream rice pudding


100 g Short grain pudding rice

450 ml full fat Milk

250 ml Double cream

200g clotted cream

75 g Caster sugar

1 Split vanilla pod

Slow baked clotted cream rice pudding
Difficulty: easy


Pre-heat the oven to 180C/350F/Gas Mark 4 

Lightly butter a pudding basin or ovenproof dish about 1½ -3 pint in size.

Place the rice ina sieve and run under the cold tap to wash leave to drain while you assemble the other ingredients 

Bring the milk and creams to the boil with the vanilla pod in a thick based saucepan and add the rice and sugar.  Stir well.  Pour into the oven dish. Put in the oven and bake for about 15 minutes, then lower the temperature to 160c/ 325f and bake for a further ½  hour or until the rice is cooked and the top of the pudding starts to turn a golden brown.

Serve straight from the oven with raspberry jam.