Glazed Rice Pudding with Caramel Ice-cream and Butterscotch Sauce

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 150 g / 5 oz rice (Carolina pudding rice), soaked
  • 1 litre /


  1. Well ahead, make the Caramel Ice-cream and the Butterscotch Sauce as described respectively.
  2. Pour a spoonful of the butterscotch sauce into the bottoms of each of 4 ramekins and leave to harden.
  3. Put the drained rice in a heavy pan with the milk, vanilla pod and the oil if