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Clotted cream rice pudding squares
Bring a modern twist and add a bit of decadence to an old family favourite and what do you have? Clotted cream rice pudding squares. Go on - you know you want to.
Great served with clotted cream ice cream. Swap the raisins for your favourite dried fruit such as cranberries, cherries or sultanas
Rice type: Short grain pudding rice
Servings: 8
Preparation Time: 10 mins
Cooking Time: 90 mins
Ingredients
25g butter + extra for greasing
150g short grain pudding rice
100g caster sugar
75g raisins
227g tub of clotted cream
2 medium eggs
700ml whole milk
½ tsp grated nutmeg
Step 1
Preheat the oven to 160C, gas mark 3. Butter a 2 litre ovenproof rectangular dish
Step 2
Melt the butter in a saucepan and add the rice, sugar and raisins.
Step 3
Stir in the clotted cream until it has melted. Whisk the eggs and milk together and add to the pan. Keep stirring and bring to just below boiling point
Step 4
Transfer to the serving dish making sure the rice is evenly distributed on the base of the dish, sprinkle with nutmeg and bake for 1½ hours.
Step 5
Allow to cool slightly before cutting into squares and serving with extra clotted cream (and clotted cream ice cream!)
Step 6
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Step 9