Burnt Butterscotch Rice Pudding

• butter↗75g g
• short‑grain rice for pudding↗175g g
• light muscovado sugar↗140g g
• rich cream500ml ml
• vanilla extract↗1 tsp tsp
• full‑fat milk↗600ml ml

Step-by-step instructions

1. 1

   Heat the butter in a wide, shallow saucepan until it begins to sizzle, then add the rice. Sauté the rice gently for about 4 minutes in the butter until it just starts to turn light‑brown, then sprinkle 100 g of sugar and cook for a few more minutes until the sugar begins to dissolve.

2. 2

   Pour in the cream, stir and bring to a boil until all the sugar melts into a thick, buttery caramel sauce, then gradually add the 500 ml of milk and the vanilla extract. Simmer everything over low heat for about 45 minutes, stirring frequently. If near the end the liquid is too thick and the rice is not yet done, add another 100 ml of milk and continue cooking. The finished consistency should resemble a very creamy risotto.

3. 3

   When the pudding is ready, transfer it to a shallow heat‑proof serving dish. Sprinkle the remaining sugar on top and caramelise it under a grill or a torch until it sizzles and just begins to brown. Let the sugar form a crisp crust and serve hot or cold straight from the dish.