- 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
Bring water and rice to the boil in a saucepan. Cook the rice over a moderate heat and stir for about 2 minutes.
Add milk and bring the mixture to a boil, then cook for 10 minutes, stirring regularly.
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.
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.
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