Caramel rice pudding

    40 min

    This dessert has winter comfort food written all over it. A creamy rice pudding is enriched with vanilla, eggs and raisins, then served with a rich caramel sauce. You can add a little rum for that extra indulgence, if you desire.

    4 people made this

    Serves: 6 

    • 1 knob salted butter
    • 1 vanilla bean, seeds only
    • 150g caster sugar
    • 2 eggs
    • 200g pudding rice (or Arborio)
    • 750ml full fat milk
    • 75g raisins
    • For the Caramel
    • 10 cubes sugar
    • 2 tablespoons water

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Put rice in a saucepan and cover with water, cook over medium heat for 5 minutes. Drain.
    2. Put rice back in saucepan and add milk and vanilla seeds. Cover and cook over low heat for 15 minutes or until rice is cooked.
    3. Meanwhile, make the caramel: Heat sugar cubes with water in a saucepan over high heat until brown, but still liquid. Pour into a grill-safe baking dish.
    4. Once rice is cooked, remove from heat. Stir in sugar, butter, 2 eggs and raisins. Pour into baking dish and grill for a few minutes or until golden brown.

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