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Classic Rice Pudding

Short grain pudding rice slow cooked with fresh Highland dairy milk and lashings of thick Highland double cream

PRICE: £2.95

SKU: THC116

WEIGHT: 400g

SERVES: 1

This handmade Classic Rice Pudding is bursting with the best locally sourced produce we can lay our hands on. Serving suggestion: we think it tastes great with a big dollop of homemade raspberry jam. If you’re in Ian’s camp pop this in the oven and enjoy the rich carmelised skin. If you’re like Michelle then head for the microwave and it will be creamy and skin free in seconds.

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INGREDIENTS: Whole Milk (71%), Double Cream (13%) (Milk), Pudding Rice (9%), Caster Sugar [Cane sugar (97%), Maize Starch].

For allergens see ingredients in bold.

Nutrition Per 100g Per Portion
(200g)
Protein 5.4g 10.8g
Carbohydrates 30.0g 60.1g
of which Sugars 17.4g 34.9g
Fat 15.3g 30.7g
of which Saturates 9.4g 18.8g
Salt 0.02g 0.04g
Energy kJ 1172kJ 2344kJ
Energy kCal 280kCal 560kCal
COOKING INSTRUCTIONS: As all ovens vary these instructions are only a guide. Ensure food is piping hot throughout. Watch out for steam when removing film. We recommend you cook it in the oven if you like a skin on your pudding or in the microwave if you don’t.

Microwave - 800W

From Chilled: - Peel lid half way - Cook 1 minute 45 seconds on full power.

From Frozen: - Peel lid half way - Defrost 3 minutes - Cook 2 minutes on full power.

Oven - 190°C/Fan 180°C/Gas 5

From Chilled: - Remove lid completely if you like a skin or just pierce it if you don’t- Cook 20-25 minutes.

From Frozen: - Remove lid completely if you like a skin or just pierce it if you don’t- Cook 30-40 minutes.

Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted.