For the love of Food :)

Portuguese Rice Pudding with Salted Caramel

Serves 4

There was a terrible storm that has rolled in today and guess who got caught in it without an umbrella? Needless to say I got home soaked and feeling a little sorry for myself. It’s times like this that I want something warm and comforting that I can also eat cold the next day. And that my friends is this dish! I grew up eating this Portuguese Rice Pudding, the simple addition of using spice such as cinnamon (a favourite amongst the Portuguese community) reminds me of my childhood and warms my soul. I also wanted to give this classic a bit of a facelift, so I have added Salted Caramel. You could make your own, but if your short on time, and ingredients you can always use a store bought one. I only use one brand at that is The Salted Caramel by River Kitchen (, which I discovered at my local Market and now can’t get enough of the stuff! This recipe is so simple and there are only a handful of ingredients which I bet you ave sitting in your kitchen cupboard. Serve this with or without The Salted Caramel, but I honestly believe its perfect with it!


  • 6 Cups of full cream milk
  • 3/4 Cups of medium grain rice
  • 1/2 Tsp of salt
  • 1/2 Cup of caster sugar (you can use raw or granulated sugar)
  • 1 Tsp of vanilla essence
  • 1/2 Tsp of ground cinnamon
  • 1 Tbsp of pine nuts (or any nut you prefer), toasted and crushed (optional)
  • 1 Bottle of The River Kitchen Salted Caramel


1) In a large saucepan over medium heat pour in milk, rice and salt and bring to a boil. Once boiling turn the heat to low and cook for about 20 minutes or until the rice is tender, making sure to stir continuously as this helps make your Rice Pudding creamy.

2) Next add the sugar, vanilla and cinnamon then increase the heat to medium/high and bring to the boil. If at this point the mixture is already quite thick you can add another 1/2 cup of milk. Boil the mixture for 5 minutes or until the rice is soft and the mixture has thicken.

3) Divide The Rice Pudding into your serving bowls and pour over a thin layer of The Salted Caramel making sure you completely cover the rice. Top with nuts for added crunch, however this is completely optional.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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