Caramel rice pudding

Caramel rice pudding


2 people made this

About this recipe: 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.


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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