Caramelised Clotted Cream Rice Pudding

Directions

1. Cook the rice and vanilla pod in the lowfat milk till the grains are tender.
2. Remove the vanilla pod, split it and scrape the seeds into the pudding. Stir in the sugar while the mix is still warm and allow it to cold.
3. Whip the cream, fold it in and spoon the mix into ramekins. Refrigeratethoroughly. Spread the clotted cream on top and refrigerateonce more.
4. Sprinkle a layer of sugar on the surface of the puddings and put them under a warm grill till the sugar caramelises. Remove from the heat and chill.
5. You can get a similar effect by cooking the sugar till it just caramelises then pouring it over the chilled pudding. It is important to have the pudding very cool before caramelising the top.