Slow-Baked Clotted Cream Rice Pudding

• 25 g butter
• 100 g short grain pudding rice
• 450 ml full-fat milk
• 284 ml pot double cream
• 227 g clotted cream
• 1 split vanilla pod
• 85 g golden caster sugar
• freshly grated nutmeg

1. Heat oven to 180C/fan 160C/gas 4.
2. Lightly butter a shallow ovenproof dish.
3. Wash the rice well under cold water, then drain.
4. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well.
5. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath.
6. Serve with spoonfuls of raspberry jam.

butter, short grain pudding rice, fullfat milk, cream, clotted cream, vanilla pod, sugar, nutmeg

Taken from www.food.com/recipe/slow-baked-clotted-cream-rice-pudding-427698 (may not work)