If you love a classic rice pudding then you definitely won't want to miss trying this salted butterscotch rice pudding recipe.
The recipe itself is so simple to make, only requiring five ingredients and 20 minutes of prep time and we've used a simple trick of toasting the rice to ramp up the flavour.
All you do is gently toast the rice in a pan until lightly golden. It might not seem like much, but it adds a great depth of flavour to the finished pudding, as does using muscovado sugar.
We've also gone for a brûléed top - because it's one of our favourite techniques to add onto a dessert. It looks impressive and adds a lovely caramelised crackly layer. We're salivating just thinking about this!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
582
Ingredients
200g
short-grain pudding rice
60g
butter
75g
light muscovado sugar
300ml
double cream
700ml
whole milk
To brûlée, optional
25g
light muscovado sugar
1/4tsp.
flaked sea salt, or to taste
Directions
Step 1In a large non-stick pan over medium heat, toast the rice, stirring frequently, until lightly golden. Add the butter and stir to melt. Sprinkle in the sugar and stir for 30sec.
Step 2Pour in the cream and cook, stirring, until the sugar fully dissolves. Mix in the milk and bring to the boil, stirring.
Step 3Decrease heat to low and simmer, stirring frequently, for 25min, or until the rice is tender and the consistency of a creamy risotto. You can serve at this stage or continue with a brûléed top.
Step 4For a brûléed finish, preheat grill to high. Tip the rice pudding into a shallow ovenproof serving dish. Scatter over the sugar (it won’t cover completely) and grill until the sugar is melted and bubbling. Allow to cool for a few min for the sugar to harden, then scatter over the flaked sea salt, if using. Serve.
GH TIP: For a boozy twist, soak a handful of raisins in rum or brandy and add to the mixture at the end of step 3.
Per serving:
Calories: 582
Protein: 7g
Fat: 40g
Saturates: 25g
Carbs: 49g
Total sugars: 22g
Fibre: 0.5g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
