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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.
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
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
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