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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egullo
10th Sep, 2012
4.05
Delicious and one I'd cook again apart from the final knobs of butter on top-just a bit TOO much butter, in true James Martin style!
ceciliafranlund
6th Jul, 2012
972 kCal per serving, you must be joking?! That's insane!
1bonny
4th Jun, 2012
5.05
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
hayleyh
4th May, 2012
5.05
This is the best rice pudding recipe you will find. absolutely gorgeous.
fluffysammy
5th Jan, 2012
5.05
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
kbratkova
17th Dec, 2011
5.05
Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.
kbratkova
17th Dec, 2011
5.05
Just perfect! I can't get clotted cream here, so used mascarpone instead. Loved the rich taste and the creamy texture of the pudding.
jimb08
20th Nov, 2011
5.05
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!
pixiechops
11th Nov, 2011
5.05
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!!
gumbieben
17th Aug, 2011
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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