Salted caramel rice pudding

Salted caramel rice pudding

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The ultimate comfort food

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  • 300 ml Water
  • 180 g Pudding Rice
  • 1 Litre of Arla Cravendale Whole Milk
  • 200 g Soft Brown Sugar
  • 90 g Butter, diced
  • 125 ml Double Cream
  • 1 tsp Sea Salt




  1. Bring water and rice to the boil in a saucepan. Cook the rice over a moderate heat and stir for about 2 minutes.
  2. Add milk and bring the mixture to a boil, then cook for 10 minutes, stirring regularly.
  3. Reduce the heat, cover and cook for about 25 minutes. Stir often. If after 25 minutes the mixture is a little thin, cook for a further five minutes without the lid.
  4. To make your salted caramel sauce, melt the sugar in a pan until golden brown, then add the butter. Once melted together, pur in the heavy cream and simmer for 90 seconds. Remove from heat and stir in the salt - adjusting to your personal taste.
  5. Stir 2/3 of the salted caramel into the rice pudding. and drizzle over the rest when serving.


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