Traditional Clotted Cream Rice Pudding

Place pudding rice, sugar, and whole milk into a large buttered baking dish.

Gently whisk in a large dollop of clotted cream until partially incorporated.

Add a little vanilla or grate fresh nutmeg over the top.

Bake at a low temperature (150°C) for 2 to 2.5 hours.

Do not stir once the skin begins to form on top.

The rice will be soft and the pudding incredibly rich and creamy with a golden skin.