This recipe for rice pudding is based around ingredients that you can find pretty much anywhere in the world and is therefore a universal crowd-pleaser, with the salty-sweet equilibrium of the salt and the caramel, and contrasting textures working together in perfect harmony. It serves 4 to 6 people.
Ingredients
75g jasmine rice
100g sugar
1 vanilla pod
1⁄2 litre whole milk
250ml double cream
500ml double cream (whipped)
250g sugar
50g butter
250ml double cream
1tsp sea salt (add more if necessary)
250g nuts to include (pecans, pumpkin seeds, almonds, walnuts)
125g sugar
Directions
Put all the ingredients except the whipped cream into a saucepan and cook over a moderate heat, stirring often to prevent burning, until the rice is tender and most of the liquid has been absorbed and has thickened to 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.
Serve with salted caramel sauce and caramelised nuts.
For the caramel sauce, put the sugar into a saucepan, add enough water to resemble 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 the sea salt.
Toast the nuts in the oven.
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.
Serve a small bowl of rice pudding with a little caramel sauce drizzled on top and the warm caramel sauce and nuts on the side.
