Slow-baked clotted cream rice pudding

Slow-baked clotted cream rice pudding

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(26 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

Serves 4

Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
972
protein
8g
carbs
49g
fat
84g
saturates
50g
fibre
0g
sugar
30g
salt
0.29g

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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Method

  1. 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.
  2. 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 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of my Quick raspberry jam (below).

Recipe from Good Food magazine, February 2009

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Comments

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lynnwarren's picture
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Was really delicious but it definitely goes for the hips! If I was making again which I would I'd either use less liquid or more rice

claudializ's picture

If you substitute the whole milk for skimmed milk and Splenda for the sugar, the dish will have 450 fewer calories and still taste great- trust me!

mrs-syco-chef's picture

This sounds absolutely gorgeous never mind the calories I'm only 9 stone so will be making this delicious sounding version as soon as possible.

dorty1234's picture
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We call this heart attack rice pudding in our house,I make it twice a year at Christmas and Easter. My grown -up kids love it and I have to make a huge portion of the stuff. The homemade jam is a doddle and sets the pudding off a treat. Very easy and the ultimate comfort food.

kayvmac's picture

Read a few of the comments and decided to leave out the butter (apart from greasing the dish) and cut down on the sugar!! I doubled the amounts and only used about 40g of sugar instead of the 170g!! It was delicious as the raspberry jam was sweet enough to not need the pudding sweet aswell.
The family loved it and I will be cooking it again, maybe with another vanilla pod as a treat.

stevesbird's picture

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

stevesbird's picture

Kristian - 25g of UNCOOKED

alidav666's picture
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I absolutely love this recipe - even better than my childhood memories of rice pudding, it's simpke to make and scrumptious

chefclay's picture

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.

helenhoosie1's picture

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.

helenhoosie1's picture

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.

gervais's picture

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.

cazwebster's picture

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.

delightfullyeccentri's picture

The nutmeg makes it brown on top

lauramurray's picture
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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

roebird1's picture
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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.

blackcat2's picture
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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.

my_dunh's picture
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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.

sdyster's picture
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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!

realfood's picture
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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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