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.
3 people made this
1 knob salted butter
1 vanilla bean, seeds only
150g caster sugar
200g pudding rice (or Arborio)
750ml full fat milk
For the Caramel
10 cubes sugar
2 tablespoons water
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Method Prep:15min › Cook:25min › Ready in:40min
Put rice in a saucepan and cover with water, cook over medium heat for 5 minutes. Drain.
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.
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.
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.