4 servings
Prep: 15 mins,
Cooking: 30 mins
Serve rice pudding warm, drizzled with toffee sauce and garnished with figs and pomegranate rubies to add a fresh twist.
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Ingredients (12)
TOFFEE SAUCE:
70 g | butter |
90 g | brown sugar |
3 Tbs | golden syrup |
1/4 cup | cream |
RICE PUDDING:
220 g | rice — arborio |
3 cup | milk |
1 cup | cream |
30 g | castor sugar |
3 | cardamom — pods, crushed |
50 g | white chocolate |
figs — to serve | |
pomegranate arils |
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