Classic Rice Pudding
Short grain pudding rice slow cooked with fresh Highland dairy milk and lashings of thick Highland double cream
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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For allergens see ingredients in bold.
|of which Sugars||17.4g||34.9g|
|of which Saturates||9.4g||18.8g|
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.