Bea Tollman’s Rice Pudding
Servings
6
peopleIngredients
- Rice Pudding
75g jasmine rice
100g sugar
1 vanilla pod
4 strips of lemon peel
500ml whole milk
250ml double cream
500ml double cream (whipped)
- Salted Caramel Sauce
250g sugar
50g butter
250ml double cream
1 teaspoon sea salt (add more if necessary)
For the caramelized nuts
250g nuts, including pecans, pumpkin seeds, almonds and walnuts
125g sugar
Directions
- Preheat oven to 180°c and grease a baking tray or line with parchment.
- Mix flour, salt and soya butter and rub together until they resemble breadcrumbs. Stir in sugar.
- Gradually mix in the soya milk, bit by bit. Leave some milk for brushing over the top. For the fruit scones: when the mixture becomes a dough, stir in the dried fruit.
- Roll out the dough and divide into balls. Place balls on prepared tray.
- Bake in oven until just golden, normally 10 to 25 minutes.