|1||Rinse and dry the rice. Place the milk, rice, vanilla seeds, orange zest and sugar. Run the EXPERT|
programme for 30 minutes/speed 2A/100°.
|2||When cooked, to make the rice very creamy, mix using the EXPERT programme (without heating) for 30 seconds/speed 3.|
|3||Spoon the rice pudding into ramekins or small glass containers, top with salted butter caramel. Serve warm or cold.|
|SALTED BUTTER CARAMEL: |
|1||Place 90g caster sugar and 100ml water in a saucepan over high heat. Bring to the boil. Do not stir and cook until the mixture becomes a golden caramel. Remove from the heat immediately, add 40g diced salted butter, stirring until melted. Put the saucepan over low heat and stir in 4 tbsp. cream.|
|2||When smooth, pour the salted butter caramel onto the rice pudding.|