Baked lemon & vanilla rice pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
Showing items 1 to 3 of 6
- 600ml milk
- 450ml single cream
- zest 1 unwaxed lemon
- 1 vanilla podsplit
- 25g caster sugar
- 100g short-grain pudding rice
- 25g butterdiced
Nutrition: per serving (6)
- kcal309
- fat20g
- saturates12g
- carbs27g
- sugars10g
- fibre0g
- protein6g
- salt0glow
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.
