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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
1/4 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