Salted Caramel Rice Pudding50 mins
- Special Occasion
- Prep: 15 mins
- Cook: 35 mins
For the Salted Caramel Sauce
- 200g granulated sugar
- 90g salted butter (cut into small chunks)
- 120ml double cream
- 1 teaspoon salt
For the Rice Pudding
- 100g Tilda Pure Basmati
- 300ml full fat milk
- ½ vanilla pod split length ways
- 90g caster sugar
- 1 egg yolk
- 60ml double cream
For the salted caramel sauce, heat the granulated sugar in a sauce pan over a medium heat, stirring constantly with a rubber spatula.
The sugar will form clumps and eventually melt into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.
Once the sugar has completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added.
Stir until the butter has completely melted (approx. 2-3 mins).
Very slowly drizzle in the cream while stirring – the mixture will bubble when the cream is added.
Allow the mixture to boil for one minute.
Remove from the heat and stir in the salt.
Allow to cool before using.
For the Rice Pudding, place the rice in a large saucepan with 200ml cold water. Bring to the boil, reduce to a low heat, cover and simmer very gently for 12 minutes or until the water has absorbed.
Pour the milk into a separate saucepan, scrape the seeds from the vanilla pod and add along with the sugar. Heat to simmering point over a low heat.
Once the rice has absorbed all 200ml water add to the milk mixture, rise to a medium heat for 12-15 minutes, until the rice is tender and the milk has thickened.
In a small bowl beat together the egg yolk and cream, pour into the rice mixture slowly stirring throughout, reduce to a low heat for a further 6-8 minutes.
Take the pan off the heat, spoon into individual dessert bowls or glasses and finish with the salted caramel sauce.