Crème Caramel Rice Pudding
A Ramadan dessert that blends tradition with a modern twist. The classic rice pudding reimagined with Foster Clark’s extra creamy crème caramel, adding a golden colour and silky, rich texture. A perfect after-iftar treat that brings together comfort and elegance in one spoon.
Ingredients
- ½ cup short-grain Egyptian rice
- 2 cups water
- 1¼ L full-fat milk
- 1 can cream
- 1 tsp Foster Clark’s vanilla essence
- 1 pack Foster Clark’s extra creamy crème caramel
- 1 cup sugar (adjust to taste)
For Topping
- 1 pack Foster Clark’s whipping cream powder
- 115 ml cold milk
Instructions
- In a saucepan, combine washed rice with water and bring to a boil.
- Lower the heat, cover, and cook for 10 minutes until water is absorbed and rice begins to soften.
- Add milk and stir occasionally, cooking over low heat until the rice is fully tender.
- Stir in the crème caramel mix and cook for 2 more minutes, then remove from heat.
- Add vanilla and cream, stirring until smooth.
- Pour into serving cups, let cool to room temperature, cover, and refrigerate for 2 hours until set.
- Whip the whipping cream powder with cold milk until thick, then top each serving with whipped cream.
Foster Clark’s Tip
For a more classic rice pudding flavour, replace the crème caramel with 3 tablespoons of Foster Clark’s cornflour dissolved in ½ cup milk.
Made with
