Baked rice pudding with salted caramel & blueberries
Why not indulge in a cozy, comforting dessert - baked rice pudding topped with salted caramel and fresh blueberries. The creamy texture of the slow-baked pudding pairs perfectly with the rich, slightly salty caramel drizzle, while the juicy burst of blueberries adds a delightful touch of freshness. This dessert is ideal for a cozy night in or as a sweet finale to any meal, bringing together classic flavors with a modern twist!
Ingredients
- 2/3 cup 150g arborio rice
- 1/2 cup 110g caster sugar plus 2 tbs extra
- 2 cups 500ml pure thin cream, plus extra to drizzle
- 2 cups 500ml full cream milk
- 1 tsp vanilla bean paste
- 1 tsp salt
- 4 egg yolks
- Handful of blueberries
- Toasted pecans or other nuts to serve
Instructions
- Preheat oven 150°C fan (170°C conventional).
- Place the sugar in a medium ovenproof frypan or skillet and heat slowly over a medium heat.
- Once the edges start to caramelise, swirl around the pan and continue cooking, swirling often, until a dark caramel forms. Be careful to not let it burn.
- Remove from the heat and slowly add about one-third of the cream. Once mixed through gradually stir in the remaining cream.
- Return to the heat and add the milk, 1 tsp of salt, the vanilla bean paste and the arborio rice.
- Bring everything to a simmer then reduce heat to medium low and cook for 10 minutes, stirring every now and then.
- Add the egg yolks and stir before transferring the pan to the oven.
- Cook for 20 minutes then stir.
- Add the blueberries and scatter with the extra 2 tbs sugar and continue to cook for another 20 minutes.
- Remove from the oven and allow to sit for a few minutes.
- Drizzle with extra cream and scatter with toasted nuts, to serve.
Notes
-
- Protein: 6g
- Carbohydrate: 40g
- Fat: 30g
- Saturated fat: 15g
- Fibre: 1g
- Salt: 1.2g