Caramel Rice Pudding Recipe

Caramel Rice Pudding Recipes

Ingredients :

50g short grain pudding rice

75ml demerara sugar

pinch of salt

400g evaporated milk made up to 600ml with cold water

knob of butter

1 small fresh pineapple

2 crisp eating apples

10ml lemon juice

Method :

Preheat the oven to 300F, Gas 2. Put the rice in a sieve and wash thoroughly under cold water. Drain well and put into a lightly greased soufflé dish. Add 30ml sugar and the salt to the dish. Pour on the diluted evaporated milk and stir gently. Dot the surface of the rice with butter and bake for 2 hours, then leave to cool for 30 minutes. Meanwhile, peel, core and slice the apples and pineapple, then cut the pineapple into chunks. Toss the fruits in lemon juice and set aside. Preheat the grill and sprinkle the remaining sugar over the rice. Grill for 5 minutes until the sugar has caramelized. Leave the rice to stand for 5 minutes to allow the caramel to harden, then serve with the fresh fruit.

Traditional puddings are enjoying a renaissance and here rice pudding is given a new twist with a crunchy caramel topping and a refreshing fruit accompaniment.

Serves 4 - 6

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