Dessert: Caramel Rice Pudding

Recipe by Nathalie Benezet Forget the British way of serving rice pudding with a dollop of jam and go for the French way of topping it with a drizzle of caramel sauce.

Ingredients

200 g (7 oz/1 cup) short-grain pudding rice
1 vanilla pod
900 ml (30 fl oz/33/4 cups) milk
75 g (21/2 oz/3/4cups) caster (superfine) sugar
pinch of salt
3 egg yolks
50 g (2 oz/1/4 cup) butter

Instructions

Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30 –40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.

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