Salted Butterscotch Rice Pudding
May 21, 2020
"From our weekday newspaper The West Australian. Times are estimated."
- 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 by Step Method
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.
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.
Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes and then remove and discard foil.
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.
Remove pudding from oven. Stand for 15 minutes before serving.
- TIP! This pudding can also be served cold. Refrigerate, covered. Salt can be omitted from sauce, if you prefer.