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Caramel Rice Pudding
- Serves
6
- Difficulty
Easy
By Gary Rhodes
Published 1994
This recipe shows how a simple pudding can become a great dessert!
Ingredients
For the Caramel
225 g 8 oz 300 ml
Method
Prepare the caramel for the moulds first. Dissolve the sugar in three-quarters of the water, bring to the boil then boil for a few minutes without shaking the pan until the caramel is golden brown. Add the remaining water and re-boil. The
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