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READY IN 2 hrs
5 mins
Rice Pudding with Clotted Cream Recipe

Rice Pudding with Clotted Cream

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

In many countries, Rice Pudding is a timeless classic of home cooking that appeals to children and adults alike. Every mother has her own recipe which she passes down through her family, and of course everybody's mother's is the best! However, in this recipe, I've added an extra indulgence to simple rice pudding with a generous spoonful of clotted cream.

Clotted Cream has been described as having a "nutty, cooked milk" flavour, and a "rich sweet flavour". It is an extremely thick cream, with a very high fat content (an average of 64%). Sometimes called 'clouted cream' or 'Devonshire cream', production is mainly from dairy farms in South West England and in particular the counties of Cornwall and Devon.

But if you can't get hold of Clotted Cream, don't worry, just substitute the thickest cream you can lay your hands on (the spoon should stand up in it on its own!)

      Preparation Time: 5 Minutes

      Cooking Time: 2 Hours

Ingredients for Rice Pudding with Clotted Cream

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
3 oz
short grain pudding rice
3 tablespoons
Demerara (turbinado) sugar
1
bay leaf
1
vanilla pod (vanilla bean)
2 pints
whole milk
5½ fl oz
clotted cream (or very thick double cream (heavy cream))
 
freshly grated nutmeg

 

How to Cook Rice Pudding with Clotted Cream

  1. Using a sharp knife, split the vanilla pod (vanilla bean) lengthways and scrape out the seeds. Place the rice into a baking dish with the sugar, bay leaf, vanilla pod and seeds and half of the milk. Bake in a preheated cool oven (Mk 1 - 285ºF - 140ºC) for one hour, then discard the vanilla pod and bay leaf and stir in the remaining milk.
  2. 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 with a little freshly grated nutmeg sprinkled on top.


Graham GRAHAM'S HOT TIP:
There are plenty of recipes for rice pudding that only take about 1 hour, but the process of slow cooking that I have used here helps develop a creamy texture that will make this method stand out above the others.
 
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Reviews of Rice Pudding with Clotted Cream

Rating 5 out of 5 - Many cooks will make this recipe again August 20 2014
Love this recipe. I've cooked this 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. This is an indulgent treat, enjoy and go for a walk afterwards. It's simple really, eat what makes you happy, this pudding makes me happy so I'll eat it.
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again May 15 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 (honest!).what a treat.no other rice pudding recipe beats this one.add a sprinkle of cinnamon before the nutmeg for a nice winter pudding.
(3 reviews)
 

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