Slow-baked clotted cream rice pudding

Latest comments and suggestions

Results 1-20

• Lee-Anna

  2009-01-17 03:47:22.98396

  Lee-Anna commented on this recipe

  Hi, may I know what gives it the specks of brown on top? It looks nice and reminds me of portuguese egg tarts. I tried making them before but the signature brown spots never appear. Thanks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Viv1945

  2009-01-17 08:40:48.034274

  Viv1945 commented on this recipe

  Not for those on a diet or with high colesterol !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kristian

  2009-01-17 17:10:24.526268

  Kristian commented on this recipe

  Are you joking James Martin? Just one serving of this would constitute nearly half of of your daily calories and more than double your intake of saturated fats. The cholesterol levels are murderous. Also, this is based on a 25g serving. Anyone who has ever cooked rice will realise that a 25g serving is tiny, a spoonful. To put this in perspective, the modest cans of ambrosia creamed rice come in at 425g. I'd love to see you try to get 17 helpings out of a can. I'm always one for the occassional indulgance but this is ridiculous.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kate

  2009-01-17 17:50:22.660059

  kate rated and commented on this recipe

  

  Great for a treat on a winter's day. Just go for a good walk while it cooks then you don't feel quite so calorie conscious!!! That said it really is very good. I will make it again on special occasions.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 33_hertz

  2009-01-21 12:46:50.892853

  33_hertz rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cathgoodwin

  2009-01-27 20:36:56.146174

  cathgoodwin rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shabs

  2009-02-16 21:14:56.332484

  Shabs rated and commented on this recipe

  

  I tripled the ingredients in this receipe and made a very large pudding when catering for a hungry crowd of men after a cold day of shooting. I had so many compliments and one gentleman even said it was the best rice pudding he'd tasted in 50 years!! I'd definitely make it again as its a real crowd pleaser, and the hungry men didn't seem to care about the calories!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• my_dunh

  2009-02-17 19:52:15.747059

  my_dunh rated and commented on this recipe

  

  My husband stole the full fat milk that I'd bought and took it to work for his coffee so I had to use semi-skimmed. It was still super yummy, but a little sweet. I will definitely make again but with a little less sugar.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Blackcat2

  2009-02-20 12:52:04.933715

  Blackcat2 rated and commented on this recipe

  

  Very easy to make. Some recipes have you part cook the rice for 10 minutes first but putting in the oven for longer works well and it can be left for even longer at a lower gas mark. The rice measure seems small but it obviously fluffs up once ccoked and the richness makes it filling as well. Very indulgent but a nice treat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sam

  2009-03-01 18:58:14.811013

  Sam rated and commented on this recipe

  

  Absolutely gorgeous, and the recipe made plenty to serve between 4 people. Used a bit less sugar and left out the butter, and it was still very sweet and rich. The raspberry sauce cut through it perfectly. Will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Laura

  2009-05-10 20:39:55.105258

  Laura rated and commented on this recipe

  

  Was worried this was going to be runny but added a bit extra time and it was perfect. A bit naughty but was really tasty! Didn't need any rasberry sauce as it was nice enough on it's own

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Delightfullyeccentric

  2009-06-03 19:29:33.097032

  Delightfullyeccentric commented on this recipe

  The nutmeg makes it brown on top

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• caz

  2009-07-11 22:36:59.287377

  caz commented on this recipe

  Found this far too sweet, would leave out the vanilla and not use as much sugar, don't think i'll use as much butter either, am looking forward to trying this again with afew alterations.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  2009-07-12 12:26:44.721136

  janet commented on this recipe

  I live in Brisbane and believe it or not you can't get hold of clotted cream here!! If someone reading this knows where I can get hold of it then please let me know. Can you 'make ' the cream or what would be a good substitute as I would love to make this.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen Hooson

  2009-10-21 18:36:19.00633

  Helen Hooson commented on this recipe

  Right folks, here is a low fat creamy rice pud. 2oz Rice to a pint of skimmed milk, a knob of low fat spread and about 2 tablespoons of sugar. Wash the rice and put into an oven proof dish which has been greased with the low fat spread. Cover rice with the sugar. Boil the milk and pour onto the rice. Place into a slow oven (about 150c) for 2 hours. This is an updated version of the rice pudding recipe my domestic science teacher taught me 60 years ago. Boiling the milk seems to be the secret to a lovely creamy pud.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Helen Hooson

  2009-10-21 18:36:28.459968

  Helen Hooson commented on this recipe

  Right folks, here is a low fat creamy rice pud. 2oz Rice to a pint of skimmed milk, a knob of low fat spread and about 2 tablespoons of sugar. Wash the rice and put into an oven proof dish which has been greased with the low fat spread. Cover rice with the sugar. Boil the milk and pour onto the rice. Place into a slow oven (about 150c) for 2 hours. This is an updated version of the rice pudding recipe my domestic science teacher taught me 60 years ago. Boiling the milk seems to be the secret to a lovely creamy pud.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Senor Pablo

  2009-10-21 19:41:41.674518

  Senor Pablo commented on this recipe

  Made this in the slow cooker (after initial boil), excellent result. I added a handful of raisins/currants in with my dish and it makes it something special.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AliD

  2009-10-21 20:37:57.428995

  AliD rated and commented on this recipe

  

  I absolutely love this recipe - even better than my childhood memories of rice pudding, it's simpke to make and scrumptious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angiepoo

  2009-10-23 18:37:44.297913

  Angiepoo commented on this recipe

  Kristian - 25g of UNCOOKED

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angiepoo

  2009-10-23 18:38:32.301395

  Angiepoo commented on this recipe

  Kristian - 25g of UNCOOKED rice is not the same as 25g of COOKED

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9101/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 25g butter
• 100g short grain pudding rice
• 450ml full-fat milk
• 284ml pot double cream
• 227g tub clotted cream
• 1 split vanilla pod
• 85g golden caster sugar
• freshly grated nutmeg

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 15 mins

Ingredients

• 25g butter
• 100g short grain pudding rice
• 450ml full-fat milk
• 284ml pot double cream
• 227g tub clotted cream
• 1 split vanilla pod
• 85g golden caster sugar
• freshly grated nutmeg

PER SERVING

972 kcalories, protein 8g, carbohydrate 49g, fat 84 g, saturated fat 50g, fibre 0g, sugar 30g, salt 0.29 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.