Matthew Fort, Paul Heathcote

Glazed Rice Pudding with Caramel Ice-cream and Butterscotch Sauce

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Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

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

Method

  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

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