Rice pudding with caramel
Traditional rice pudding covered in caramel and pistachios.
|2 cup||rice — cooked|
|2||eggs — separated|
|½||lemon — essence|
|½ cup||brown sugar|
|2 Tbs||golden syrup|
|1 tsp||vanilla — essence|
|pistachio nuts — to serve|
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.
Scoop some rice pudding into a bowl and generously add the caramel sauce.
Top with Pistachio nuts.