MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel Rice Pudding
 Categories: British, Dessert
      Yield: 6 Servings
 
MMMMM----------------------FOR THE CARAMEL---------------------------
    225 g  Caster sugar (8 oz)
    300 ml Water (10 fl oz)

MMMMM----------------------FOR THE PUDDING---------------------------
    225 g  Short-grain rice (8 oz)
 1 3/16 l  Milk (2 pt)
    100 g  Caster sugar (4 oz)
     50 g  Unsalted butter (2 oz)
      8    Egg yolks
    300 ml Double cream (10 fl oz)
 
  Pre-heat the oven to 180°C / 350°F.
  
  Prepare the caramel for the molds first. Dissolve the sugar in
  three-quarters of the water, bring to a boil then boil for a few
  minutes without shaking the pan until the caramel is golden brown.
  Add the remaining water and re-boil. The caramel is now ready and can
  be divided between six 9 cm / 3-1/2" soufflé dishes. Leave to set.
  
  To make the pudding, place the rice in cold water to cover, bring to a
  boil, then drain, refresh under cold water and drain again. Boil 1 L
  / 1-3/4 pt of the milk, half the sugar and the butter in a large pan
  and add the rice. Bring to a simmer and cook for about 8 to 10
  minutes until tender. Beat the egg yolks and remaining sugar together
  in a bowl. Boil the cream with the remaining milk. Pour the milk on
  the yolks, stirring all the time. Mix this with the rice, then pour
  carefully into the caramel-lined molds. Stand the molds in a baking
  tray three-quarters filled with hot water and bake in the pre-heated
  oven for about 20-30 minutes until set. When set, remove from the
  water bath and leave to cool.
  
  The puddings must now be chilled until firm and totally set. Release
  from the dishes with a warm knife and turn out. The rice puddings
  will hold together with the custard, and the caramel will pour over
  the top.
  
  Recipe by Gary Rhodes, Rhodes Around Britain, London: BBC Books, 1994
 
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