Rice pudding with clotted cream

Ingredients

• 60g/2oz short grain pudding rice
• 3 tbsp demerara sugar
• 1 bay leaf
• 1 vanilla pod, split, seeds scraped out
• 1 litre/1¾ pint whole milk
• 150g/5½fl oz clotted cream

Method

1. Preheat the oven to 140C/285F/Gas 1.
2. Place the rice into a baking dish with the sugar, bay leaf, vanilla pod and seeds and half of the milk. Bake in the oven for one hour, then remove from the oven and stir in the remaining milk and the clotted cream, and discard the vanilla pod.
3. Return to the oven and bake for another one hour, or until the rice is soft and all the liquid has been absorbed.
4. Stir in the clotted cream and serve immediately.