Rice Pudding with Clotted Cream
Rice Pudding with Clotted Cream
Serves: to serve 4
Prep Time: 5 Minutes
Cook Time: 2 Hours
Ready In: 2 hrs 5 mins
ingredients
3 oz -
short grain pudding rice
3 tablespoons - Demerara (turbinado) sugar
1 - bay leaf
1 - vanilla pod (vanilla bean)
2 pints - whole milk
5½ fl oz - clotted cream (or very thick double cream (heavy cream))
- freshly grated nutmeg
3 tablespoons - Demerara (turbinado) sugar
1 - bay leaf
1 - vanilla pod (vanilla bean)
2 pints - whole milk
5½ fl oz - clotted cream (or very thick double cream (heavy cream))
- freshly grated nutmeg
directions
- Using a sharp knife, split the vanilla pod (vanilla bean) lengthways and scrape out the seeds. Place the rice into a baking dish with the sugar, bay leaf, vanilla pod and seeds and half of the milk. Bake in a preheated cool oven (Mk 1 - 285ºF - 140ºC) for one hour, then discard the vanilla pod and bay leaf and stir in the remaining milk.
- Return to the oven and bake for another one hour, or until the rice is soft and all the liquid has been absorbed. Stir in the clotted cream and serve immediately with a little freshly grated nutmeg sprinkled on top.