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Salted toffee-top rice puddings recipe
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Creamy, individual rice puddings topped with a satisfyingly crunchy toffee layer. Optional: sprinkle with sea salt flakes for a sweet and salty twist.
Ingredients:
  • 500ml (2 cups) milk
  • 165g (¾ cup) medium-grain rice
  • 3 eggs, lightly whisked
  • 300ml thickened cream
  • 1 tsp vanilla bean paste
  • 395g can sweetened condensed milk
  • 225g (1 cup) white sugar
  • 1.20 gm sea salt flakes
  • Cream or ice-cream, to serve
Instructions:
  • Preheat your oven to 190°C (170°C fan forced), then lightly grease six 180ml (1 cup) ceramic ramekins.
  • In a saucepan, mix together milk and rice over medium heat until it comes to a boil. Lower the heat and simmer while stirring for 6-8 minutes, or until it thickens. Remove from heat and let it cool.
  • In a large bowl, mix together eggs, cream, vanilla, and condensed milk. Stir in the rice mixture. Divide 180ml (3/4 cup) of the mixture into each ramekin and bake for 25-30 minutes until slightly jiggly in the center. Chill in the fridge for 3 hours before serving.
  • In a small saucepan over medium-high heat, melt sugar with 80ml (1/3 cup) water, swirling the pan until sugar dissolves. Bring to a boil, then simmer on low heat until golden. Pour 1-2 tbsp of caramel over each pudding, rotating to coat edges, sprinkle with sea salt, and let sit for 5 minutes before serving.
  • Garnish with a dollop of cream or a scoop of ice cream.

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