Baked Rice Pudding

Directions

• Preheat the oven to 140°C/275°F/gas mark 1.
• Add the milk to a saucepan and place over a medium heat.
• De-seed the vanilla pod if using by splitting the pod down the middle and with the back of a knife scrape the seeds from the pod, add the seeds and pod/vanilla extract to the milk and allow the milk to warm through
• Melt the butter in a deep saucepan and add the sugar and cinnamon
• Continue stirring and heat gently until all the sugar has dissolved
• Add the rice and continue stirring until all the rice is well coated with the butter and sugar. the rice should puff up slightly
• Add the coated rice to the baking dish
• Remove the vanilla pod from the warmed milk and gently pour it onto the rice, stirring with a wooden spoon to disperse any lumps.
• Pour in the cream, lemon zest and salt, and mix well
• Carefully transfer the baking dish to the oven
• Bake in the oven for 2/2½ hours, until the pudding has developed a golden brown skin and is just beginning to set.
• Leave to stand at room temperature for 15 minutes, before serving
• Enjoy