Salted Caramel Rice Pudding

Salted Caramel Rice Pudding

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


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.


300 ml
Pudding rice
180 g
Arla Cravendale Whole milk
1 litre
Light brown sugar
200 g
Butter (Diced)
90 g
Double cream
125 ml
Sea salt
1 tsp