Baked lemon & vanilla rice pudding
Ingredients
- Step 1 600ml milk
- Step 2 450ml single cream
- Step 3 zest 1 unwaxed lemon
- Step 4 1 vanilla pod , split
- Step 5 25g caster sugar
- Step 6 100g short-grain pudding rice
- Step 7 25g butter , diced
Calories: 309
Carbohydrate: 27 g
Protein: 6 g
Fat: 20 g
Cook time: 100 minutes
Prep time: 5 minutes
Total time: 105 minutes
Servings: 6
TAGS
Dessert
Dinner
British
Baked pudding
citru
Creamy pudding
Custard pudding
Good Food
In season
Lemon season
Pudding bowl
Sunday lunch
Traditional
Directions
- 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.