Baked rice pudding with chestnuts


A riff on a traditional Galician milk pudding, this lemon and cinnamon-scented rice pudding incorporates an important ingredient of the region - chestnuts. The rice pudding is baked in the oven so that it has a golden, caramelised top, and is served with cherry jam.

First published in 2022
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Preheat the oven to 140°C/gas mark 1


Grease a 1 litre ovenproof dish with the butter


Combine the rice, sugar, milk, cream, lemon zest and chestnuts into a mixing bowl and stir to combine


Scrape out the seeds from the vanilla pod and add to the mix, stirring well to incorporate them

  • 1 vanilla pod, split

Pour into the buttered dish and top with a sprinkling of ground cinnamon


Bake for 1 hour 30 minutes, or until the top has a brown skin. Serve with a dollop of cherry jam

  • cherry jam to taste
First published in 2022

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