Caramel Rice Pudding

prep 5 mins cook 30 mins
  • 100 g (3½ oz) short-grain rice
  • 500 ml (17 fl oz) milk
  • 25 g (1 oz) caster sugar
  • 1 sachet vanilla sugar
  • 2 tablespoons liquid caramel

Wash the rice well under cold running water and drain.

Place the milk in a heavy-based saucepan. Bring to boiling point and pour in the rice in a stream. Cover and cook gently for around 25 minutes.

Stir in the caster sugar and vanilla sugar and mix well. Cover and cook for a further 5 minutes or so.

Divide the rice among small bowls, allow to cool, then refrigerate.

Drizzle some liquid caramel over each bowl just before serving.

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