Gabriel’s Creamy Caramel Rice Pudding

Cook Time 45 minutes plus overnight chilling

Serves 4–6

Ingredients

80g Arborio rice (short-grain rice)

450ml full cream milk

½ vanilla pod, split lengthways and seeds scraped

2 tbsp finely grated orange zest

50g sugar

100ml thickened cream 

1 or 2 gelatine leaves

Extra full-cream milk, if needed

Caramel

120g sugar

2 tbsp of water

Equipment

750ml–1L pudding mould or individual dariole moulds

Method

Place rice in a saucepan, cover with cold water and bring to the boil. Simmer for 4 minutes and drain.

Bring milk, vanilla pod and orange zest to a boil. Stir in the rice and simmer for about 30 minutes, stirring occasionally, until the rice is cooked. (add a little hot milk if the rice is too dry)

Mix in the 50g of sugar and the cream.

Soak gelatine leaves in a bowl of water for about 5 minutes. Drain and squeeze out the excess water. Stir gelatine into the rice.

Place 120g sugar in a small saucepan with water. Bring to the boil and cook carefully until the sugar caramelises to a golden colour.

Pour this caramel into the mould, moving it around to coat the base and sides.

Pour the rice into the mould. When it’s cold, cover it and refrigerate overnight.

To serve, use the blade of a thin knife to turn the pudding out carefully onto a dish.