- Salted Caramel Rice Pudding.jpg (42.36 KiB) Viewed 399 times
Takes: 40 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1l milk
- 200g arborio rice
- 1 tsp vanilla extract
- 1 cinnamon stick
- ½ tsp salt
- 250ml single cream
- 110g caster sugar
- 165g granulated sugar
- 40g unsalted pistachios, toasted and chopped
Method
1. Place the milk, rice, vanilla extract, cinnamon stick and salt in a large, heavy-based saucepan over a medium heat. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 15 minutes or until the liquid has reduced by half.
2. Add the cream and caster sugar, then cook, stirring occasionally, for a further 15 minutes or until the rice is tender.
3. Meanwhile, place the granulated sugar, salt and 250ml water in a separate large, heavy-based saucepan and stir over a low heat for 5 minutes or until the sugar has dissolved. Increase the heat and bring the mixture to the boil. Boil, without stirring, for 5 minutes or until the caramel is a rich brown colour. Remove from the heat and allow the bubbles to subside.
4. Spoon the rice into four serving bowls and drizzle over the salted caramel. Swirl through the rice pudding gently, then scatter over the pistachios, and serve.
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