Traditional Cornish Clotted Cream Rice Pudding

Wash pudding rice and place in a greased ovenproof dish.

Stir in whole milk, sugar, and a drop of vanilla extract.

Dab generous spoonfuls of fresh clotted cream over the surface.

Grate plenty of fresh nutmeg specify over the top.

Bake in a slow oven at 150°C for 2.5 to 3 hours.

Stir gently once after the first hour, then leave to form a thick, golden-brown skin.

A rich, slow-cooked masterpiece of Cornish dairy.