I recently went on a 6 day Cotswold walk with my bestie Julie. Our last day of walking was pretty grueling and we ended our adventure with a couple of gin & tonics (full disclosure: two doubles each!!!) at a charming pub called The King’s Arms followed by a spectacular Captain’s dinner at Moran’s Eating House where we officially ended our holiday with a shared Clotted Cream Rice Pudding. It had a delicious compote on top (currant maybe?) and was quite possibly the most heavenly thing I’ve ever eaten. I have tried to duplicate it and although I know it will never be as good as what we had there, it was a pretty good second place finisher. I used Bon Maman cherry jam on top; I also think lingonberry would be a good option. Whatever you choose, it should be less thick- more like a compote.
Key things to know:
- arborio rice gives this pudding its supreme creaminess
- clotted cream is harder to find in the U.S. and expensive; my guess is that you could stir in 3 tablespoons of heavy cream and have the same effect
- It’s not unheard of that I occasionally (inadvertently) forget about an unopened pint or two of heavy cream way in the back of the fridge and guess what? It turns into clotted cream!
- yes, you must stir and stir until your arm gives out; I advise putting on an episode of GBBO while stirring
Clotted Cream Rice Pudding
Difficulty: Easy2
servings5
minutes40
minutes45
minutesIngredients
1/2 cup arborio rice, rinsed under cold water
5 T sugar
4 cups whole milk
3 T clotted cream
1 vanilla bean, split with the seeds scraped out (or 1 t vanilla added after cooking)
Directions
- Combine all the ingredients except for the clotted cream in a heavy saucepan.
- Bring to a boil over medium high heat; reduce heat and simmer, stirring constantly (or at least very very frequently) for 35- 40 minutes. You will see a noticeable difference at this point in the consistency of the pudding. The rice will become suspended in the creamy milk rather than looking like a separate ingredient.
- Remove vanilla bean (if you are not using a bean, add 1 t of vanilla here at this point). Stir in the clotted cream.
- Press plastic wrap or wax paper directly onto the surface of the pudding and let it cool for about 15-20 minutes at least so that you don’t have a crust form on the top. Serve warm or cold with a dollop of your favorite jam or compote.