Clotted cream rice pudding

The ultimate comfort food – warm, rich and creamy!

Serves 6 • Ready in 2 hrs 10 mins 600ml whole milk

227g carton clotted cream

50g caster sugar

100g short-grain pudding rice Freshly grated nutmeg

1 Heat the oven to 150C/gas 2. Butter a 1ltr ovenproof dish. Pour the milk into a pan and add the cream. Bring to the boil, stirring, until the cream melts. Remove the pan from the heat and stir in the caster sugar. Tip the rice into the buttered dish and pour over the hot milk and cream mixture.

2 Grate lots of nutmeg over the top, then place the dish on a baking tray and cook in the oven for 2 hrs until the

top is golden and the rice is tender. Per serving: 380 cals, 28g fat, 17g sat fat,

27g carbs