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Cornish Clotted Cream Rice Pudding
Cornish Clotted Cream Rice Pudding is a traditional English recipe (from Cornwall) for a classic baked rice pudding made with milk, double cream and clotted cream. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Clotted Cream Rice Pudding.
prep time
10 minutes
cook time
75 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesDessert RecipesMilk RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
This is both a recipe containing Cornish clotted cream and a recipe from Cornwall.
Ingredients:
25g butter
100g short-grain pudding rice
450ml full-fat milk
284ml pot double cream
227g tub clotted cream
1 split vanilla pod
85g golden caster sugar
freshly grated nutmeg
Method:
Pre-heat your oven to 180C (160C fan/355F/gas mark 4). Lightly butter a shallow ovenproof dish (this needs to be large enough to hold all the ingredients). Wash the rice well under cold running water, then drain in a colander.
Combine the milk and creams in a saucepan and bring to a boil with the split vanilla pod. Add the rice and sugar and stir to combine.
Return to a brisk simmer then tip the rice into the prepared dish then grate some nutmeg over the op. Dot the top with pieces of the butter then transfer to your prepared oven. Bake for 15 minutes then reduce the oven to 160C (140C fan/320F/gas mark 3). Continue cooking for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
Serve with spoonfuls of strawberry conserve or raspberry jam.
