Miso Salted Caramel Rice Pudding

  A simple, sweet and salty dessert recipe to satisfy that sweet tooth, with the perfect crunch of our Cornish Sea Salt Crystals. 

instructions 

 Preheat oven to 160ºC (140ºC Fan) and grease a 1l baking dish with butter.

2.       In a saucepan over medium-low heat, add the milk and clotted cream and simmer until the cream has completely melted. Remove from heat and stir in the sugar until dissolved.

3.       Add your pudding rice to your buttered baking dish and pour over the milk and cream mixture. Put into the oven and bake for 1 – 1 ½ hours, until there’s a skin on top and the rice is cooked and tender. 

4.       To make your salted caramel: in a saucepan over medium heat, add the sugar and wait until the edges begin to turn an amber-golden colour. Stir, allowing the sugar to completely dissolve, removing any lumps of sugar. Some bubbling is fine, but do not let it start to overboil and foam once it’s dissolved as you will burn it.

5.       Remove from heat and immediately whisk in your double cream, miso and Cornish Sea Salt Crystals. The mixture will bubble rapidly, this is fine. Remove from heat and leave to cool, once cooled you can store this refrigerated for up to a month in an airtight container.

6.       To serve, drizzle your salted caramel over the rice pudding and split between bowls.