Recipes
Rice pudding
This baked rice pudding is comfort food at its best – rich, nostalgic, and creamy, thanks to a whole tub of clotted cream. The top forms that gorgeous skin we all secretly love. Perfect served warm with a spoonful of homemade strawberry jam.
Recipe originally by Gizzi Erskine. Additional strawberry jam by us.
Ingredients
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100g pudding rice
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- 50g caster sugar
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- 400ml whole milk
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- 1 tsp vanilla extract
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- 1 x 227g tub clotted cream
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- Optional: fresh or overripe strawberries for jam
Method
Prepare the base
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In a medium saucepan, combine the pudding rice, sugar, whole milk, and vanilla extract.
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Bring to a gentle simmer over medium-low heat. Stir regularly to prevent it from catching on the bottom.
Simmer & stir
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Continue cooking gently for about 40 minutes, stirring often. You’re aiming for the rice to be just tender, with a slight bite. The mixture will thicken beautifully.
Add clotted cream
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Once the rice is cooked, remove the pan from the heat.
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Stir in the entire tub of clotted cream (yes — all of it). Mix thoroughly.
Let it rest
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Cover with a lid (or anything that works) and let it sit off the heat for 10–20 minutes. This allows the flavours to develop and the texture to become even more luscious.
To serve (optional extras)
Strawberry jam:
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- Combine equal parts chopped strawberries and caster sugar (e.g. 200g each).
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- Add a squeeze of lemon juice.
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- Cook over medium heat until jammy (about 10-15 minutes). Cool before serving.
Baked crispy rice top (optional):
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- Spread a portion of the rice pudding thinly onto a lined baking tray.
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- Bake at 160°C (fan) / 180°C until the top crisps and caramelises slightly. Break into shards and use as a crunchy topping.
To finish
Spoon the warm rice pudding into bowls, swirl in a bit of strawberry jam, and top with shards of baked rice skin if using.
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