Baked rice pudding

Baked rice pudding

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

Baked rice pudding is one of those heart-warming puddings that take me back to my childhood. I’ve always loved it. There are so many things it goes with. I like my rice pudding with stewed apples and a touch of cinnamon, but you may prefer it plain or with the more traditional jam. You could also try sprinkling a little grated nutmeg over, or adding some sultanas before popping it into the oven, or grating some chocolate on top just before serving.

Ingredients

Quantity Ingredient
30g unsalted butter
120g short-grain pudding rice
500ml whole milk
350ml double cream
150g clotted cream
70g soft light brown sugar
A pinch sea salt

Method

  1. Preheat your oven to 170°C.
  2. Use the butter to generously grease an ovenproof dish, around 20 x 20cm and 8cm deep. Tip the rice into a sieve and rinse under cold running water. Drain well.
  3. Pour the milk into a saucepan, add both creams and bring to a simmer. Add the sugar and salt and stir until dissolved.
  4. Pour the contents of the pan into the prepared dish and carefully slide into the oven. Bake for 1 hour until the rice is soft. Serve straight from the oven.
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