Salted Caramel Rice Pudding

Salted Caramel Rice Pudding

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Enjoy rice pudding with a luxurious salted caramel twist and Cravendale.

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Serves 6

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



Step 1

Bring water and rice to the boil in a saucepan. Cook the rice over a moderate heat and stir for about 2 minutes.

Step 2

Add milk and bring the mixture to a boil, then cook for 10 minutes, stirring regularly.

Step 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.

Step 4

To make your salted caramel sauce, melt the sugar in a pan until golden brown, then add the butter. Once melted together, pour in the heavy cream and simmer for 90 seconds. Remove from heat and stir in the salt - adjusting to your personal taste.

Step 5

Stir 2/3 of the salted caramel into the rice pudding. and drizzle over the rest when serving.

Nutritional values, per

  • Nutritional value, per 440 Kcal


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