Salted caramel milky rice pudding  with almond sprinkle

serves 4
35 mins

3/4 cup Arborio rice

3 cups Anchor milk powder (9 full table spoons of Anchor powder mixed in 2 glasses of water)

1/2 cup sugar

1 egg

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 table spoons crushed and tossed almonds

Salted Caramel Sauce

1 cup sugar

6 tablespoons butter diced

1/2 cup heavy cream

1 teaspoon salt

1.In a large saucepan make the rice pudding. First put the rice in the pan. Whisk together Anchor milk, sugar, egg, salt, and vanilla. pour over rice.

2.Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 20 to 30 minutes until rice is cooked and absorbed most of the liquid, leaving a creamy sauce.

3.Meanwhile, make the salted caramel sauce. In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns a golden brown, add in butter until melted. Pour in heavy cream and bring to a simmer, without increasing the heat. Simmer 90 seconds.

4.Remove from heat and stir in salt. Stir 2/3rd of the salted caramel mixture into the rice pudding, reserving the remaining 1/3rd for drizzling over the top and sprinkle with crushed almonds