Ricepudding with Salted Caramel and Lychees

The salted caramel is from a sugar substitute. A tiny scoop of 3 g has the equivalent of 50 g sugar. 

MORE has a lot of different flavours, I only use vanilla and salted caramel. It is good in puddings or liquids. But not so often. 

The rice used this time is Aborio risotto rice. It keeps its structure and does not go to mush.

Ingredients for 2:

800 ml whole milk

180 g Aborio rice

30 g butter

3 g salted caramel sugar substitute

Pinch of salt

1 tsp vanilla sugar

1 egg yolk

1/2 lemon juiced

1 can Lychees

I used my Thermomix to cook the ricepudding.

Just add butter and rice and heat on 100 C/speed 1/2 min.

Add milk, vanilla sugar and salted caramel. 90 C/speed 2/ left/ 30 min.

Get the egg yolk in and stir, add lemon juice.

Serve with Lychees on top