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Baked lemon & vanilla rice pudding

Baked lemon & vanilla rice pudding

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A star rating of 4.6 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

Nutrition: per serving (6)
HighlightNutrientUnit
kcal309
fat20g
saturates12g
carbs27g
sugars10g
fibre0g
protein6g
low insalt0g
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Ingredients

Method

  • STEP 1

    Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.

  • STEP 2

    Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

A star rating of 4.6 out of 5.23 ratings
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