Dessert - Caramel Rice Pudding



500ml Full cream milk
500ml Double cream
1 Vanilla pod, split lengthways
180gm Round grain rice, rinsed and drained
12 Egg yolks
100gm Castor sugar
150ml Water
300gm Soft brown sugar
250ml Egg whites
500gm Castor sugar
1Shot of coffee (espresso)
100gm Almonds, flaked and roasted
As required Cocoa Powder
As required Icing Sugar


1. Over a moderate heat, in a heavy bottomed saucepan, add the milk and cream, bring up to a temperature just below a simmer, then add the vanilla pod and stir in the rice, bring back to the boil, then reduce the heat and allow to simmer gently gently for 15-20 minutes stirring regulary or until the mixture has thickened and the rice is tender, then remove from the heat.
2. Whilst the rice is cooking, place the eggs and sugar into a mixing bowl, whisk together until pale ribbons form, then gently fold the sabayon mix through the rice pudding, place the rice pudding back onto a low heat and gently stir with a wooden spoon until the mixture thickens up again. Remove the saucepan from the heat and continue to stir until the mixture is tepid in temperature as this will stop a skin forming.
3. Over a moderate heat in a heavy bottomed saucepan, bring the water up to the boil, add the brown sugar, bring the water back up to the boil, then reduce the heat and allow to simmer until the mixture has a syrup like consistency, remove the saucepan from the heat, pour syrup into a stainless steel mixing bowl, and place into a refrigerator to assist it cooling down.
4. Pre-heat an oven to 110c.
5. O ver a moderate heat, bring a saucepan a third filled with water up to a gentle simmer. Place the egg whites and sugar into a suitably sized mixing bowl, place on top of the saucepan and whisk until the sugar has dissolved, transfer the mix to a mixer and whip with a balloon whisk until hard peaks are formed and the mixture is smooth and shiny, add the coffee and continue to whisk until it has been thoroughly combined.
6. Prepare a baking tray by placing small blobs of meringue mix onto the baking tray then cover with silicone paper – this will stop the paper from blowing around in a fan forced oven – then place the remaining meringue mix into a piping bag and pipe out the required number of 10 cent sized meringues onto the silicone paper, allowing adequate space between each meringue for the meringues to spread. Bake in the oven for 30 minutes or until the meringues are firm and dry, remove from the oven, allow to sit for 5 minutes, then place the meringues onto a wire cooling rack and allow to cool to room temperature.
7. Place a portion of the rice pudding into a serving glass, drizzle with a portion of the raw sugar syrup, garnish with a portion of the roasted almonds lightly dusted with icing sugar and a portion of the coffee meringues lightly dusted with cocoa powder.

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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