Caramel Rice Pudding

Ingredients

• 50 g butter (2 oz/)
• 200 ml double cream (7 fl oz/scant 1 cup) (heavy)
• 3  egg yolks 
• 150 g brown sugar light soft (5 oz/)
• 900 ml milk (30 fl oz)
• 1 pinch salt 
• 200 g short-grain pudding rice (7 oz/1 cup)
• 75 g caster sugar () (superfine)
• 1  vanilla pod 

Equipment

• frying pan
• sauce pan

Directions

1. Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes.Strain and set aside.
2. Split the vanilla pod in half lengthways and scrape out the seeds.
3. Place the podand seeds in a large saucepan with the milk, sugar and salt and heat to a gentlesimmer.
4. Pour in the rice and stir well. Cover and simmer for 30–40 minutes, stirringoccasionally to make sure the rice doesn’t stick to the bottom of the pan.
5. Removefrom the heat when all the liquid is absorbed and the rice is tender.
6. Remove the vanilla pod.
7. Add the egg yolks, return to the hob and heat gently for afew more minutes, stirring occasionally.
8. Remove from the heat, stir in the butter andleave to cool.
9. To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keepan eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar hasmelted remove the pan from the heat, leave to cool for about a minute, then slowlypour in the cream and stir until you have a smooth sauce.
10. Pour the rice pudding into individual small serving dishes.
11. Serve the caramel sauce onthe side for guests to add their own.
12. From Le Petit Paris by Nathalie Benezet. Photographs by Jacqui Melville. The moral rights of Nathalie Benezet to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 198
13. First published in 2013 by Hardie Grant Books.