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Salted Butterscotch Rice Pudding

Now THIS is one hell of a dessert! - by Barbara Northwood
  • 02 May 2019
Salted Butterscotch Rice Pudding
Prep: 35 Minutes - Cook: 75 Minutes - Easy - Serves 6 to 8
Proudly supported by

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

  1. 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.

  2. 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.

  3. Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes. Remove and discard foil. 

  4. 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. 

  5. 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. 

Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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