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Clotted Cream Rice Pudding

Yield: 4 servings

Ingredients and directions for this recipe

1 75 grams short grain rice;
-(3oz)
Butter
1 Pinches salt
55 g Caster sugar; (2oz)
1 1/4 l Milk; (2 pints)
Grated nutmeg

Preheat the oven to 150?C/300?F/gas mark 2.

Wash and drain the short grain rice and put in a 1.4 -1.7 litre (2
1/2-3 pint) buttered pie dish. Add a pinch of salt, the caster sugar
and milk and stir. Sprinkle grated nutmeg or cinnmanon over the top
with knobs of butter.

Bake in the centre or towards the bottom of the oven for around 2
hours. Stir in the skin that forms on the top at least once during
the cooking.

See also:
Previous recipe Clotted Cream Part 2
Next recipe Clotted Cream, Devon-style

Or try one of these recipes:
Guinness Cheesecake
Seized Chocolate Cake