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Caramel Rice Pudding   Veg  HT  DP 150mins

Serves 4    Hot  Vegetarian  Dessert  Gluten Wheat Free  Eggless



75g/3oz Short Grain Rice

600ml/20fl.oz. Milk

1 tbsp Sugar

For the Caramel

50g/2oz Sugar

60ml/2 fl.oz. Water

A knob of butter




1. Preheat the oven to 150C, 300F, Gas mark 2 and grease a 7.5cm/3 inch deep ovenproof dish. . Place the rice, t tbsp sugar and milk in a saucepan, bring to the boil and simmer for 10 minutes.


2. Meanwhile, put the sugar and water in another small saucepan, bring to the boil stirring.  Continue to boil until the mixture starts to brown. Be very careful  not to burn it : as soon as it starts to take on an amber colour, quickly remove from the heat. It will continue to darken.


3. Stir the caramel into the rice mixture , add the butter and mix well.


4. Pour into the prepared dish, lay a piece of greased greaseproof paper on the top to prevent over-browning and bake in the oven for 2-1/2 hours. Serve hot.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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