Salted Butterscotch Rice Pudding
Salted Butterscotch + Rice Pudding = Best Dessert Ever!
Ingredients
1 litre (4-cups) full-cream milk
¼ cup caster sugar
2/3 cup medium grain rice
2 teaspoons vanilla bean paste
25g unsalted butter, chopped
SALTED BUTTERSCOTCH SAUCE
135g packet Werther's Chewy Toffees
¼ cup pure cream
¼ teaspoon table salt
Method
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To make sauce, combine toffees and cream in a small saucepan. Stir over a low heat until melted. Stir in salt. Transfer to a heatproof jug. Cool to room temperature.
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To make pudding, combine milk, sugar, rice, vanilla, butter and 11/4 cups water in a greased, large ovenproof dish (11-cup capacity). Cover tightly with greased foil.
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Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes. Remove and discard foil.
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Cook pudding for a further 40 minutes, without stirring. Remove. Spoon over sauce. Return to oven. Cook for a further 5 minutes, or until rice is tender and sauce is bubbling.
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Remove pudding from oven. Stand for 15 minutes before serving.
TIP! This pudding can also be served cold. Refrigerate, covered. Salt can be omitted from sauce, if you prefer.
