1 litre (4-cups) full-cream milk
¼ cup caster sugar
2/3 cup medium grain rice
2 teaspoons vanilla bean paste
25g unsalted butter, chopped
SALTED BUTTERSCOTCH SAUCE
135g packet Werther's Chewy Toffees
¼ cup pure cream
¼ teaspoon table salt
To make sauce, combine toffees and cream in a small saucepan. Stir over a low heat until melted. Stir in salt. Transfer to a heatproof jug. Cool to room temperature.
To make pudding, combine milk, sugar, rice, vanilla, butter and 11/4 cups water in a greased, large ovenproof dish (11-cup capacity). Cover tightly with greased foil.
Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes. Remove and discard foil.
Cook pudding for a further 40 minutes, without stirring. Remove. Spoon over sauce. Return to oven. Cook for a further 5 minutes, or until rice is tender and sauce is bubbling.
Remove pudding from oven. Stand for 15 minutes before serving.
TIP! This pudding can also be served cold. Refrigerate, covered. Salt can be omitted from sauce, if you prefer.