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Slow-baked clotted cream rice pudding

Slow-baked clotted cream rice pudding

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(30 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins

Easy

Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal972
  • fat84g
  • saturates50g
  • carbs49g
  • sugars30g
  • fibre0g
  • protein8g
  • salt0.29g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g short grain pudding rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 450ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 284ml pot double cream
  • 227g tub clotted cream
  • 1 split vanilla pod
  • 85g golden caster sugar
  • freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

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).

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Comments, questions and tips

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Stacey Frost
16th May, 2016
2.55
I cut the sugar to 50g and probably easily could have cut it to half, the full amount would've been way too much. I also left out the butter, with clotted cream it would be unnecessary. It was very indulgent, a rare treat.
danmaca
5th Nov, 2015
5.05
Looooovely! Rich, creamy, indulgent.
w3ndy2
9th Jan, 2015
1.3
I love rice pudding and was really excited to try this. I had read previous comments about the sweetness but i like sweet so i followed the recipe to the tee. Big mistake. Far far too sweet. Totally ruined it. I really would advise halfing the sugar (at least) and tasting as you go along. Such a shame.
terri86
25th Oct, 2013
oh my word so so good,sticks to the ribs and its just the way i like it.8.45am and its in the oven right now ready for my breakfast.what a treat.no other rice pudding recipe beats this one.add a sprinkle of cinnamon before the nutmeg for a nice winter pudding.
triley
30th Apr, 2013
Went down with the family a treat very filling only needed small spoonfulls will def be making again :-)
janniesilver's picture
janniesilver
9th Apr, 2013
5.05
Love this recipe. As far as all the comments about calories etc - well for goodness sake! This is an indulgent treat, enjoy and go for a walk afterwards.
gracielana02
1st Apr, 2013
This recipe is one I've cooked a few times, after finding a version in the supermarket. It's definitely better homemade. As for the calories, saturated fat, blah, blah - if you don't want to subject your body to this kind of stuff, mmmm guess what?? Don't cook it, don't eat it, don't even look at the recipe. It's simple really, eat what makes you happy, this pudding makes me happy so I'll eat it.
hayleyh
29th Mar, 2013
5.05
This is simply the best rice pudding recipe, not for the faint hearted as it's a rib tickler but everyone deserves a treat now and then. I tend to use jersey milk and cream which really makes all the difference.
dkt1215
26th Feb, 2013
5.05
This looks delicious!! I can't wait to make this for my family, and for those worrying about the calories...don't make it and its meant for a ONCE in a while treat, so its ok to indulge once in a while just NOT every day. Il make this, this weekend.
heatherkeen
28th Dec, 2012
The slow cooked idea is good butclotted cream is too rich, ours had pools of oil (like olive oil) on it.... A bit too much cream I think....

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