Sort ingredients
nett.j.s
QR Code
Listen
Pdf
Place 80g short grain rice in a sauce pan cover with cold water.
Bring to the boil and cook for 4 minutes.
Drain rice and add to a saucepan with 450ml of warm milk and a little vanilla essence or a ¼ vanilla pod cut open.
Simmer rice on low heat for about 30 minutes until cooked.
Stir in 1 to 2 tbsp is sugar and 2 tbsp of rich cream.
If you want the pudding to set a little add 1 leaf or 2 of gelatine soften in water.
While the rice is cooking make a caramel by cooking 80 gr of sugar with 2 tbsp of water until golden in colour.
Very carefully pour the caramel on the bottom of mould or moulds.
Tilt mould to coat sides with caramel.
Pour the cooked rice in mould.
Let cool and refrigerate overnight.
Carefully unmould pudding on a plate.