Claire’s Milk Rice Pudding

Claire's Milk Rice Pudding served in a white baking dish, with a portion placed in a bowl and topped with jam and cream
  • 6 servings
  • 1 Hour 35 Minutes to prepare
Print This

Ingredients

  • 100g sultanas
  • 1 mug strong black tea
  • 1.3ltr Booths British Milk
  • 300ml double cream
  • 200g pudding rice
  • 100g golden granulated sugar
  • 1 pinch freshly ground nutmeg
  • 1 vanilla pod, split, seeds scraped out (retain the seeds)
  • To serve
  • Clotted cream
  • Jam of your choice

Instructions

Since 2014 we have guaranteed to pay our farmers more for a pint of milk than any other supermarket. We asked our milk farmers to share their favourite recipes with us and this heavenly rice pudding dish came from Claire Barber from Manor Farm in Garstang, Lancashire.

1 Preheat the oven to 160°C / fan 140°C / gas mark 2. Place the sultanas into a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain and discard the tea.

2 In a large casserole dish or rice pudding dish (roughly 30cm x 20cm / 12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla seeds and the pod, then stir in the soaked sultanas.

3 Cover the dish with a foil lid and then cook in the oven for 1 hour. Remove the lid or foil and cook for a further 15 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.

4 To serve, spoon the rice pudding into bowls and add in plenty of clotted cream and jam.

Discover more about our Milk here.

X