|Donna Hay’s chilled rice pudding with caramel. ©donna hay|
Rice pudding isn’t something I grew up liking. My mother made it, although hers was more of a rice pudding cake – you could cut big slices of it. It was perfectly nice but not for me.
Then one day I discovered this rice pudding, which was all creamy and vanillay and slow cooked and I was hooked. (The recipe for the actual rice pudding is in the article, the article however refers to oat pudding and I do realise that…)
I am a big fan of Donna Hay. I get her magazine whenever I can find it, and even though she often talks about winter recipes when it’s summer here in the UK (she’s Australian), it’s beautiful and her recipes are amazing. And unlike Martha Stewart Living, the recipes are converted to metric: it’s not all a cup of this or a stick of that.
Anyway. Here is her recipe for Chilled Rice Pudding with Caramel. A few notes.
It’s a helluva lot of milk and cream. I think you could probably get away with not adding the extra lot of cream and milk you add when you take it off the heat. See how you feel. Or add less. I added the full amount and it makes for a very wet and loose pudding.
Delicious, but you can’t really cut into it with a spoon and leave an indentation, as seen in her picture above.
Two: I didn’t use dulce de leche. I use my own secret recipe for salted caramel and I just poured it on ever so slightly warm, I didn’t loosen it with more cream like the recipe suggests, as by that stage, I was starting to fear for my heart.
Even though it’s a chilled pudding, it’s immensely comforting. Here is a picture of my version: