Salted Caramel Rice Pudding

Name: Salted Caramel Rice Pudding
Ingredients: 300 ml water; 180 g Pudding rice; 1 litre Arla Cravendale Whole milk; 200 g light brown sugar; 90 g butter (Diced); 125 ml double cream; 1 tsp Sea salt

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

Ingredients

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

Instructions

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.