Caramel rice pudding

Step by step recipe:

  1. 51 min.Caramel rice pudding : Photo of step #1
  2. 2 min.Caramel rice pudding : Photo of step #2
    Beat 2 eggs to mix well.
  3. 1 min.Caramel rice pudding : Photo of step #3
    Pour onto the hot rice pudding...
  4. 3 min.Caramel rice pudding : Photo of step #4
    ...while stirring to mix well.
  5. 2 min.Caramel rice pudding : Photo of step #5
    Preheat oven to 356°F (180°C).

    Put 100 g caster sugar and 3 tablespoons water into a small pan.
  6. 10 min.Caramel rice pudding : Photo of step #6
    Cook to obtain a brown caramel
  7. 2 min.Caramel rice pudding : Photo of step #7
    Pour caramel into the bottom of a dish or mould (preferably a silicon one, easy to turn out later).
  8. 3 min.Caramel rice pudding : Photo of step #8
    And immediately pour in the rice pudding.
  9. Caramel rice pudding : Photo of step #9
    You can also make individual rice puddings in ramekins or small moulds.
  10. 20 min.Caramel rice pudding : Photo of step #10
    Put mould in the oven, in a large dish filled with hot water to half the depth for about 20 minutes.

    Leave to cool, then refrigerate overnight.
  11. 3 min.Caramel rice pudding : Photo of step #11
    Turn out onto a plate, allowing the caramel to flow over the top of the pudding.
  12. Caramel rice pudding : Photo of step #12
    Serve in fairly thick slices, and if you have a sweet tooth (like me), surrounded with a chocolate sauce, a fresh fruit coulis or custard (crème anglaise).

Remarks:

This rice pudding can easily keep for a few days in the fridge, in this case do not turn out, and cover with plastic film. Maybe you will find it improves with keeping, because during this time rice will continue to dissolve the caramel and absorb its flavour.

Source:

Home made.

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