Salted Butterscotch Rice Pudding

6-8
Servings
35m
Prep Time
75m
Cook Time
1h 50m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (208.9 g)
  • Calories 237
  • Total Fat - 8.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 24.6 mg
  • Sodium - 1888.4 mg
  • Total Carbohydrate - 33.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 16.9 g
  • Protein - 7.2 g
  • Calcium - 208.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

To make sauce, combine toffees and cream in a small saucepan and stir over a low heat until melted and then stir in salt and transfer to a heatproof jug and cool to room temperature.

Step 2

To make pudding, combine milk, sugar, rice, vanilla, butter and 11/4 cups water in a greased, large ovenproof dish (11-cup capacity) and cover tightly with greased foil.

Step 3

Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes and then remove and discard foil.

Step 4

Cook pudding for a further 40 minutes, without stirring and then remove and spoon the sauce over the rice and return to oven and cook for a further 5 minutes, or until rice is tender and sauce is bubbling.

Step 5

Remove pudding from oven. Stand for 15 minutes before serving.

Tips & Variations


  • TIP! This pudding can also be served cold. Refrigerate, covered. Salt can be omitted from sauce, if you prefer.

Tags : Desserts

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