SLOW-BAKED CLOTTED CREAM RICE PUDDING
Make and share this Slow-Baked Clotted Cream Rice Pudding recipe from Food.com.
Provided by Lou van
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 535, Fat 35.5, SaturatedFat 21.9, Cholesterol 123.5, Sodium 109, Carbohydrate 48.6, Fiber 0.7, Sugar 27.1, Protein 6.8
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