Rice pudding with caramel

Recipe from: 23 October 2013
baking recipes puddings

Ingredients 13
Servings 4
Time 00:15

Ingredients

  • 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
    thin cream
  • 1
    tsp
    vanilla essence
  • Pistachio nuts - to serve
 

Method

00:30
 
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.
 
 

Read more on: pudding  |  recipes  |  baking
 

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