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Baked lemon & vanilla rice pudding

The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic

  • Prep: 5 mins
    Cook: 1 hrs 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 309
  • Carbohydrates 27
  • Saturated Fat 12
  • Sugar 10
  • Protein 6
  • Fat 20
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 309
  • Carbohydrates 27
  • Saturated Fat 12
  • Sugar 10
  • Protein 6
  • Fat 20
  • Fibre 0
  • Salt 0

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

  1. 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.

  2. 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.

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