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Caramel rice pudding

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24 NOVEMBER 2010

Ingredients (Serves 4)

  • 55g sugar
  • 30g arborio rice
  • 420ml whole milk
  • 205ml evaporated milk (not condensed)
  • pinch of sea salt

To serve
  • prunes soaked in a mixture of earl grey and orange juice overnight
  • orange zest
  • salted butter caramel (optional)

Method

Heat the sugar in a pan over a medium heat in an even layer and cook until you have a dark-ish caramel. Add the rest of the ingredients. The sugar will probably seize and go solid. If you continue to heat and stir it will become liquid again. Continue cooking and stirring for 20 or 30 minutes until the rice is done.

Spoon the rice pudding into serving bowls, top with a couple of diced prunes and some finely grated orange zest (do this with a microplane). Drizzle over some salted butter caramel - recipe below.

Salted Butter Caramel

Ingredients
  • 210g sugar
  • 85g butter
  • 120ml double cream

Method

Caramelise the sugar as dark as you dare. Add the butter, swirling it around the pan until it melts completely. Add the cream and remove from the heat, stirring until it is combined. It will set but warm it through gently to turn it to liquid again. Makes a very, very good topping for toast, for warming banana slices in or drizzle over ice cream.

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