Baked rice pudding recipe

• 50 g (1.8oz) butter
• 75 g (2.6oz) caster sugar
• 100 g (3.5oz) round grain pudding rice
• 1 litre whole milk
• 0.5 lemon, zest only
• 0.5 vanilla pod, split lengthways
• 150 ml (5.3fl oz) double cream
• 1 pinch salt

1. Preheat the oven to 140C/275F/gas mark 1.
2. Melt the butter in a deep saucepan and add the sugar.
3. Stir around and heat gently until gooey and golden.
4. Add the rice and continue stirring until each grain looks puffy and pale around the edges.
5. Next, pour in the milk and continue to stir constantly with a wooden spoon to disperse any lumps.
6. De-seed the vanilla pod and add the seeds plus the empty pod to the milky mix.
7. Pour in the cream, lemon zest and salt, and bring to a simmer.
8. Remove the empty vanilla pod and transfer the milky rice to a baking dish.
9. Bake in the oven for two hours or so, until the pudding has developed a golden brown skin and is just beginning to set.
10. Leave to stand at room temperature for at least 25 minutes, to allow the flavours to develop rice pudding should never be eaten straight from the oven.
11. Enjoy in hearty quantities, perhaps with a blob of jam in the middle.

butter, caster sugar, rice, milk, lemon, vanilla pod, salt

Taken from www.lovefood.com/guide/recipes/21411/baked-rice-pudding-recipe (may not work)