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.
Ingredients
Metric
Imperial
- unsalted butter for greasing
- 90g of pudding rice
- 45g of caster sugar
- 650ml of whole milk
- 250ml of single cream
- 1/2 lemon, zested
- 180g of cooked chestnuts, roughly chopped
- 1 vanilla pod, split
- cinnamon for dusting
- cherry jam to taste
Method
Preheat the oven to 140°C/gas mark 1
Grease a 1 litre ovenproof dish with the butter
- unsalted butter for greasing
Combine the rice, sugar, milk, cream, lemon zest and chestnuts into a mixing bowl and stir to combine
- 90g of pudding rice
- 45g of caster sugar
- 650ml of whole milk
- 250ml of single cream
- 1/2 lemon, zested
- 180g of cooked chestnuts, roughly chopped
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
- cinnamon for dusting
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
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