Rice Pudding by Bea Tollman

Serves

4 – 6

Prep Time

30 mins

Cooking Time

30 mins

Ingredients

For the rice pudding

• 75g jasmine rice
• 100g sugar
• 1 vanilla pod
• 4 strips of lemon peel
• 500ml whole milk
• 250ml double cream
• 500ml double cream (whipped)

For the salted caramel sauce

• 250g sugar
• 50g butter
• 250ml double cream
• 1 teaspoon sea salt (add more if necessary)

For the caramelised nuts

• 250g nuts, including pecans, pumpkin seeds, almonds and walnuts
• 125g sugar

Method

To make the rice pudding

• Put all the ingredients except the whipped cream into a saucepan and cook over moderate heat.
• Stir often to prevent burning, until the rice is tender and most of the liquid has been absorbed. It should thicken to a pouring consistency. This takes about 30 minutes.
• Pour onto a flat dish and cover with cling film to prevent a skin forming, then let it cool.
• When the rice pudding has cooled, fold in the whipped cream.

To make the caramel sauce

• Put the sugar into a saucepan, add enough water so it resembles wet sand, and boil until a light caramel colour is reached.
• Remove from the heat and carefully whisk in the butter and cream, then return to the heat, bring back to the boil, and add sea salt.

To make the nuts

• Toast the nuts in the oven.
• Whilst they are toasting, put the sugar in a wide saucepan, add enough water so it resembles wet sand, and cook until the sugar is on the verge of caramelising.
• Turn off the heat and add the nuts, stirring vigorously.
• The nuts will crystallise, turning white and coated in sugar.
• Turn the heat back on and stir continuously to re-caramelise. The nuts should be individually coated in a crusted caramel sugar.

To serve

• Place the rice pudding in a small bowl with a little caramel sauce drizzled on top and the warm caramel sauce and nuts on the side.