Rice pudding with whisky caramel recipe
Created by The Tesco Recipes team
Round off Burns Night with this super-indulgent rice pudding, laced with whisky and salted caramel, then topped with dark chocolate. This is one twist on a classic pud that you can't miss!
See method- Serves 6
- Takes 30 mins
- 389 calories / serving
- Freezable
- Gluten-free
- Vegetarian
Ingredients
- 200g pudding rice
- 50g caster sugar
- 1.2ltrs whole milk
- 1 tsp vanilla extract
- pinch of salt
- 100g Tesco Finest salted caramel sauce
- 2 tbsp whisky
- 50g dark chocolate, chopped
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Shop ingredientsEach serving contains
- Energy
- 1635kJ 389.0kcal
- Fat
- 13g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 31g
of the Reference intake
Carbohydrate 57.2gProtein 9.9gFibre 1.3g
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Method
- Put the pudding rice, caster sugar, milk and vanilla extract in a pan with the pinch of salt. Bring almost to the boil, then reduce the heat to medium-low and simmer for 20-25 mins, stirring regularly, until the rice is tender and the milk has thickened. Remove from the heat and leave to stand for a few mins.
- Meanwhile, heat the caramel sauce in a heatproof bowl in the microwave for 10-20 secs to loosen. Stir in the whisky, if you like, then drizzle over the rice pudding and scatter with the dark chocolate to serve.
- See more Boozy winter puddings
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
