Name: Baked lemon & vanilla rice pudding
Prep time: 5 min
Cook time: 1 h 35 min
Total time: 1 h 40 min
Yield: 6
Cuisine: British
Ingredients: 600ml milk; 450ml single cream; zest 1 unwaxed lemon; 1 vanilla pod split; 25g caster sugar; 100g short-grain pudding rice; 25g butter diced

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Baked lemon & vanilla rice pudding

Baked lemon & vanilla rice pudding

Good Food team

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Serves 4 - 6

Easy

Prep: 5 mins

Cook: 1 hr and 35 mins

A star rating of 4.5 out of 5.33 ratingsRate

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The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

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Ingredients

Nutrition

Units:

MetricUS

600ml milk
450ml single cream
zest 1 unwaxed lemon
1 vanilla pod

split
25g caster sugar
100g short-grain pudding rice
25g butter

diced

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Nutrition: per serving (6)

kcal309
fat20g
saturates12g
carbs27g
sugars10g
fibre0g
protein6g
salt0g

low

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.

Recipe from Good Food magazine, February 2012

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A star rating of 4.5 out of 5.33 ratings

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