Baked Lemon‑Vanilla Rice Pudding

• milk↗600мл ml
• regular cream↗450мл ml
• zest of 1 unwaxed lemon
• vanilla bean↗1

  split

• fine sugar25г g
• short‑grain rice for pudding↗100г g
• butter↗25г g

  cut into cubes

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C (120 °C with convection) or gas 1. In a large saucepan combine the milk, cream, lemon zest and the split vanilla bean. Gently bring to a gentle boil, then add the fine sugar and the rice.

2. 2

   Pour the mixture into a shallow oven‑proof dish and distribute the butter cubes evenly over the surface. Bake for 30 min, then stir thoroughly, lower the temperature to 120 °C, and bake for another hour until the pudding is soft and creamy and a golden crust forms on top.

3. 3

   The depth and type of the dish affect the baking time: if the pudding seems too runny, leave it in the oven for a few more minutes, checking every 10 min. Once done, let the dish rest for 10 min before serving.