Fragrant Baked Rice Pudding

A fabulously Fragrant Baked Rice Pudding recipe taken from Cook it Slowly Cookbook.

5/5
1

6 servings

5 mins

Ingredients

Short-grain rice 110g (4oz)

Milk 450ml (¾ pint)

Double cream 100ml (3½fl oz)

Caster sugar 2 tbsp

Vanilla pod 1, split

Cinnamon stick 1

Cardamom pod 1, split

Clear honey 1 tbsp

Rosewater or orange flower water a few drops

Toasted flaked almonds 3 tbsp

Pomegranate seeds 50g (2oz)

Instructions

Preheat the oven to 150˚C/130˚fan/Gas 2. Rinse the rice. Drain well and spread evenly in a 1.2 litre (2 pint) shallow baking dish.

Pour over the milk and cream, stir in the sugar and push in the vanilla pod, cinnamon

stick and cardamom pod. Cover with foil and bake for 1½ hours. Stir the pudding, re-cover and cook for a further 30–45 minutes until the rice is tender and most of the liquid has been absorbed – the consistency should be loosely creamy.

Remove the spices, stir in the honey, sprinkle with rosewater or orange flower water and leave to stand, loosely covered, for 30 minutes.

Serve warm or leave to cool completely, then chill until required. Serve in small portions, sprinkled with a few flaked almonds and pomegranate seeds.

Cook’s Tips

For a more traditional rice pudding, use all milk, and replace the spices with ¼ teaspoon ground nutmeg. Stir in 50g (2oz) sultanas and a strip of pared lemon or orange zest if liked. If you like a skin to form on rice pudding, don’t cover the pudding in the oven.

Slow Cooker Method

Put the rice into the slow cooker and pour over the milk and cream. Mix in the sugar and spices. Cover and cook on low for 4 hours, stirring halfway through. Turn off the cooker, remove the spices, stir in the honey and rosewater or orange flower water, re-cover and leave to stand for 30 minutes..

Categories:British Cook it Slowly! Cookbook Flavours of the World Hot Puddings Puddings & Desserts Rice