This thick and creamy clotted cream rice pudding is so easy to make, the perfect treat on a cold Sunday afternoon. The whole family will love this dish. This delicious treat takes 2hrs to cook so make sure you prepare in advance if you want to serve it at a certain time. It doesn’t take much to make this recipe; all you need is full fat milk, clotted cream, caster sugar and pudding rice (of course!) Top with grated nutmeg or cinnamon. You could even serve your warm rice pudding with lashings of cream or milk for an extra naughty treat.
600ml full-fat milk
227g carton clotted cream
50g caster sugar
100g short-grain pudding rice
1 litre (1¾ pint) ovenproof dish, buttered
Sprinkle the top of the rice pudding with cinnamon or sugar for an even tastier skin on top
Set the oven to 150°C/275°F/Gas Mark 2. Pour the milk into a pan and add the cream. Bring to the boil, stirring until the cream melts. Remove the pan from the heat and stir in the sugar. Tip the rice into the buttered dish and pour over the hot milk
Grate lots of nutmeg over the top. Place the dish on a baking tray in the oven and cook for about 2 hrs, or until the rice is tender. Serve hot or cold
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.