Clotted Cream and Vanilla Rice Pudding (serves 4 - 6)
800ml whole milk, plus extra to serve
100g clotted cream, plus extra to serve
1 vanilla pod, split lengthways
200g short grain pudding rice or sushi rice
100g caster sugar
freshly grated nutmeg, to serve (optional)
Pour the milk into a medium sized, flameproof casserole dish and spoon in the clotted cream.
Using the tip of a sharp knife, remove the seeds from inside a vanilla pod and add them to the milk mixture.
Warm the pan over a high heat to the brink of boiling.
Stir in the pudding rice and caster sugar, and bring to the boil.
Reduce the heat, cover and simmer very gently for 10 minutes.
Place the pot into your Wonderbag on a cloth or mat, and seal it for at least 2 hours, or for up to 3 hours, until the rice is tender.
Stir well for about a minute until combined and creamy, adding extra milk to reach your preferred consistency, then serve hot or cold with freshly grated nutmeg and extra clotted cream.