Baked rice pudding with chestnuts

Baked rice pudding with chestnuts

A riff on a traditional Galician milk pudding, this recipe for lemon and cinnamon-scented rice pudding incorporates an important ingredient of the region - chestnuts.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 140°C/gas mark 1
  2. Step 2

    Grease a 1 litre ovenproof dish with the butter
  3. Step 3

    Combine the rice, sugar, milk, cream, lemon zest and chestnuts into a mixing bowl and stir to combine
  4. Step 4

    Scrape out the seeds from the vanilla pod and add to the mix, stirring well to incorporate them
  5. Step 5

    Pour into the buttered dish and top with a sprinkling of ground cinnamon
  6. Step 6

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