baked lemon & vanilla rice pudding
 
 

serves 4-6, prep 5 mins, cook 1 hr 35 mins, easy, v

600ml milk
450ml single cream
1 unwaxed lemon, zested
1 vanilla pod, split
25g golden caster sugar
100g short-grain pudding rice
25g butter chopped

Heat oven to 140C/120C fan/gas 1. Put the milk, cream, lemon zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the sugar and pudding rice.

Transfer the mixture to a shallow ovenproof dish and dot the butter on top. Remove the vanilla pod, then bake for 30 mins, then stir well and bake 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 runny, return to the oven and check every 10 mins or so.

Rest for 10 mins before serving.

per serving (6) 309 kcals, fat 20g, saturates 12g, carbs 27g, sugars 10g, fibre none, protein 6g, salt none