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Rice pudding with whisky caramel recipe

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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
Vegetarian
Gluten-free

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

Each serving contains

Energy
1635kj
389kcal 19%
Fat
13g 19%
Saturates
8g 42%
Sugars
31g 34%
Salt
0.5g 8%

of the reference intake
Carbohydrate 57.2g Protein 9.9g Fibre 1.3g

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.

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.

See more Boozy winter puddings