Slow-baked clotted cream rice pudding

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Results 21-40

• kaymac

  15 December 2009

  kaymac commented on this recipe

  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.

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• suziebD

  17 December 2009

  suziebD rated and commented on this recipe

  

  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.

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• Bridget

  14 January 2010

  Bridget rated this recipe

  

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• adelle gault

  16 January 2010

  adelle gault rated this recipe

  

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• Swirlgirl

  17 May 2010

  Swirlgirl rated this recipe

  

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• Sue

  01 September 2010

  Sue commented on this recipe

  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.

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• Claudializ

  03 October 2010

  Claudializ commented on this recipe

  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!

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• Lynn Warren

  23 November 2010

  Lynn Warren rated and commented on this recipe

  

  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

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• attila

  22 February 2011

  attila commented on this recipe

  Very rich, but sooo delicious, my family love this, but i only make it on special occasions hence the calories. So simple

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• Dan Clarke

  05 April 2011

  Dan Clarke rated and commented on this recipe

  

  Made this last night as we had some friends coming around for dinner. Was SO easy to make, and everyone loved it! It's been years since I've had home made rice pudding - was great to scrape the bowl afterwards like I used to when I was a kid! :) Agree with Viv1945 though when she said it's not for those with a high cholesterol! :)

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• Veganforanimals

  16 May 2011

  Veganforanimals commented on this recipe

  972 calories? seriously? Maybe before a marathon, but otherwise not! A short walk won't burn that off!!! Also 84g of fat and 50g saturated fat! This isn't realistic for ANYONE trying to healthy. I understand a treat every now and then but this is over DOUBLE the calories of your average treat...

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• Gumbieben

  17 August 2011

  Gumbieben commented on this recipe

  Does anyone else think it would be okay to make this in the morning, and then just reheat for 15/20 mins before serving?

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• Pixiechops

  11 November 2011

  Pixiechops rated and commented on this recipe

  

  I can't believe that people have read and then made this recipe, and then signed in specifically to comment that the rice pudding is highly calorific! If they were concerned about the fat content then they should have looked for a skinny rice pud... James, this recipe was absolutely delicious and I would recommend it to anyone that still remembers the horrors of school dinner rice pudding - a bowlful of this will expunge any bad memories once and for all!!

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• Baghead

  20 November 2011

  Baghead rated and commented on this recipe

  

  Absolutely decadent and definitely only for a treat. Extremely tasty. Completely agree with the comments about the fat content and calories but this is 'good food' website and there's a healthy section at the top of the page nestling quietly between favourites and ingredients. Try that if you can't take the cholesterol surge!

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• kristina bratkova

  17 December 2011

  kristina bratkova rated and commented on this recipe

  

  Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.

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• kristina bratkova

  17 December 2011

  kristina bratkova commented on this recipe

  Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.

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• Fluffysammy

  05 January 2012

  Fluffysammy rated and commented on this recipe

  

  I agree with you PIXIECHOPS there are tons of rice puddings out there, no one is forcing people to make this one, if you want to be healthy, or count calories then make a ricepudding thats for that purpose. this one is for those of us who want a yummy, sweet, creamy indulgent treat. if you dont want that then do a dif one, its not rocket science! This is soooooooo yummy and def a special much made desert in my house, and i love it cold the next morning yummmmmm

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• Matt

  22 January 2012

  Matt rated this recipe

  

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• hayley

  04 May 2012

  hayley rated and commented on this recipe

  

  This is the best rice pudding recipe you will find. absolutely gorgeous.

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• brenny

  04 June 2012

  brenny commented on this recipe

  Absolutely gorgeous, a bit sweet, so when I make again will use less sugar, I also used semi-skimmed milk, it didn't compromise the taste whatsoever. I know all about the health implications, but now and again for a treat this will do no harm to healthy active people

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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 8.0g, carbohydrate 49.0g, fat 84.0 g, saturated fat 50.0g, fibre 0.0g, sugar 30.0g, salt 0.29 g

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