Baked lemon & vanilla rice pudding

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N/A

Source

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

Method

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.

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.