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Creamy Caramel Rice Pudding

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Servings: 4 serves
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 150 g caster sugar
  • 100 ml water
  • 300 ml thickened cream
  • 180 g medium grain rice
  • 750 ml milk
  • 250 ml water
  • 7 ml vanilla essence
  • pinch salt
  • 3 eggs
  • 50 g extra caster sugar

Method
 

  1. Assemble your ingredients
  2. Pour 100ml water into a saucepan
  3. Carefully add the 100g sugar into the middle of the water. Do not mix
  4. On your stove top bring the water and sugar to a rapid simmer. Again, do not stir or move the saucepan
  5. Cook for around 10 minutes, until it starts to turn colour. You can stir it now
  6. Add the cream
  7. Bring back to the boil while stirring
  8. Stir in the milk, 250ml water, rice, vanilla and salt
  9. Bring back to the boil and turn the heat down to a slow simmer
  10. Cook for 30 minutes, stirring occasionally
  11. Turn off heat and cool slightly
  12. Preheat your oven to 150℃
  13. In a separate bowl beat the eggs and then strain them
  14. Temper the eggs with a few spoonfuls of the hot rice mix before stirring the egg mix back into the creamy rice
  15. Mix well
  16. Portion the rice into oven proof bowls
  17. Bake the rice in a water bath for 45 minutes
  18. After 45 minutes remove the bowls and place on a clean, dry, flat oven tray
  19. Turn the oven to the grill setting
  20. Sprinkle 2 teaspoons of caster sugar on the top of each bowl and spread evenly
  21. Place bake under the grill for 5 minutes to caramelise the sugar
  22. Ready to serve

Notes

Adjust the sweetness to suit
Serve with a berry compote or on its own