Rice pudding with caramel

4 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
Traditional rice pudding covered in caramel and pistachios.

By Food24 October 23 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

2 cup rice — cooked
2 cup milk
2 eggs — separated
¼ tsp salt
½ cup sugar
½ lemon — essence
Buttery caramel sauce:
½ cup brown sugar
2 Tbs butter
2 Tbs golden syrup
½ cup cream
1 tsp vanilla — essence
pistachio nuts — to serve
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 170ºC.

Warm the milk and add to the rice.
   
Beat the egg yolks with the sugar and salt and add to the milk and rice mixture.
   
Add the essence and mix through.
   
Beat the egg whites to soft peaks and fold in the rice mixture. Bake in a buttered baking dish or separate ramekins for 35 minutes or until set.
   
Buttery caramel sauce

Mix sugar, syrup and butter and stir on stove until the sugar has melted.
   
Cook for 5 minutes.
   
Add the cream and cook until fast boil stage.
   
Remove the pot or saucepan from the heat and add the vanilla essence.
   
To serve

Scoop some rice pudding into a bowl and generously add the caramel sauce.

Top with Pistachio nuts.

Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.
 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.