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Salted Butterscotch Rice Pudding

Here's how you make Salted Butterscotch Rice Pudding
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  • Servings: 6-8
  • Prep: 35m
  • Cook: 75m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 1 litre whole milk (4 cups full-cream milk recommended no low-fat )
  • 1/4 cup caster sugar
  • 2/3 cup dry rice, medium grain
  • 2 teaspoons vanilla bean paste
  • 25 grams unsalted butter, chopped
  • SALTED BUTTERSCOTCH SAUCE:-
  • 135 grams toffees (Werther's chewy toffees brand specified)
  • 1/4 cup pure cream
  • 1/4 teaspoon table salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

Don't forget the following tips and variations.
  • TIP! This pudding can also be served cold. Refrigerate, covered. Salt can be omitted from sauce, if you prefer.

We hope you enjoy this recipe!

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