{dad’s love for rice pudding}
If I had to ask my father what pudding he would like me to make for him he always had the same reply – rice pudding with caramel sauce … *i miss him so much* … This was his ultimate favourite dessert dish. I can still see him sitting there with this look of absolute content as he devoured the pudding spoon by careful spoon … the look of joy on his face as he used to scoop another helping will always remain a touching and much cherished memory for me. Then later in the afternoon he would sneak to the kitchen and with his big hands take the cold bowl of rice pudding, drown the pudding in golden syrup and finish it off. This was his way. Coen’s way.

{yesterday’s rice pudding + today’s rice pudding}
The difference between my rice pudding today and the pudding I used to make for my dad is the addition of the lemon essence + pistachio nuts. These two ingredients just add a tad more sophistication and that delicate sort of flavour. It’s a real treat for fathers – and the whole family.

PS: You can use any type of rice for this pudding.

Watch me make this by clicking here.

rice pudding with caramel sauce + pistachio nuts = for dad

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: anél potgieter

Ingredients

• Rice pudding
• 2 cups of rice, cooked (any type of rice you love)
• 2 cups milk
• 2 eggs, separated
• ¼ tsp salt
• ½ cup sugar
• ½ tsp lemon essence
• Buttery caramel sauce
• ½ cup brown sugar
• 2 Tbsp butter
• 2 Tbsp golden syrup
• ½ cup of thin cream
• 1t vanilla essence
• To serve
• Pistachio nuts

Instructions

1. Rice Pudding - Preheat oven to 170 ºC
2. Warm the milk and add to the rice.
3. Beat the egg yolks with the sugar and salt and add to the milk and rice mixture.
4. Add the essence and mix through.
5. Beat the egg whites to soft peaks and fold in the rice mixture. Bake in a buttered baking dish or separate ramekins for 35 minutes or until set.
6. Buttery caramel sauce - Mix sugar, syrup and butter and stir on stove until the sugar has melted.
7. Cook for 5 minutes.
8. Add the cream and cook until fast boil stage.
9. Remove the pot or saucepan from the heat and add the vanilla essence.
10. To serve - Scoop some rice pudding into a bowl and generously add the caramel sauce. Top with Pistachio nuts.

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