Slow-Baked Clotted Cream Rice Pudding

1. 1

   Heat oven to 180C/fan 160C/gas 4.

2. 2

   Lightly butter a shallow ovenproof dish.

3. 3

   Wash the rice well under cold water, then drain.

4. 4

   Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.

5. 5

   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.

6. 6

   Serve with spoonfuls of raspberry jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.