Slow-baked clotted cream rice pudding

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• Lee-Anna

  17 January 2009

  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.

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• Viv1945

  17 January 2009

  Viv1945 commented on this recipe

  Not for those on a diet or with high colesterol !

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• Kristian

  17 January 2009

  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.

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• kate

  17 January 2009

  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.

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• 33_hertz

  21 January 2009

  33_hertz rated this recipe

  

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• cathgoodwin

  27 January 2009

  cathgoodwin rated this recipe

  

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• Shabs

  16 February 2009

  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!

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• my_dunh

  17 February 2009

  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.

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• Blackcat2

  20 February 2009

  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.

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• Sam

  01 March 2009

  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.

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• Laura

  10 May 2009

  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

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• Delightfullyeccentric

  03 June 2009

  Delightfullyeccentric commented on this recipe

  The nutmeg makes it brown on top

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• caz

  11 July 2009

  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.

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• janet

  12 July 2009

  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.

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• Helen Hooson

  21 October 2009

  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.

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• Helen Hooson

  21 October 2009

  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.

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• Senor Pablo

  21 October 2009

  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.

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• AliD

  21 October 2009

  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

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• Angiepoo

  23 October 2009

  Angiepoo commented on this recipe

  Kristian - 25g of UNCOOKED

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• Angiepoo

  23 October 2009

  Angiepoo commented on this recipe

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

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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

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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

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