RICE PUDDING WITH CLOTTED CREAM
Ingredients
- 60g/2oz short grain pudding rice
- 3 tbsp demerara sugar
- 1 bay leaf
- 1 vanilla pod
- split
- seeds scraped out
- 1 litre/1¾ pint whole milk
- 150g/5½fl oz clotted cream
Directions
- Preheat the oven to 140C/285F/Gas 1.
- Place the rice into a baking dish with the sugar
- bay leaf
- vanilla pod and seeds and half of the milk. Bake in the oven for one hour
- then remove from the oven and stir in the remaining milk and the clotted cream
- and discard the vanilla pod.
- Return to the oven and bake for another one hour
- or until the rice is soft and all the liquid has been absorbed.
- Stir in the clotted cream and serve immediately.
