Sticky Toffee Rice Pudding

• 125g pudding rice (9 1/2 TBS short grained rice, such as arborio)
• 1 tsp vanilla extract
• 50g chopped dates (1/3 cup)
• 600ml whole milk (2 1/2 cups)

• 40g caster sugar (1/4 cup)
• 1 TBS water
• 60g chopped pecan nuts (1/2 cup)

• 50g soft dark brown sugar (1/4 cup packed)
• 50ml whole milk (3 1/2 TBS)
• 20g butter (1 1/2 TBS)

1. To make the rice pudding, measure the rice, milk, dates and vanilla into a saucepan. Bring just to the simmer, then reduce to very low, cover and cook over low heat for about 20 to 25 minutes, stirring occasionally.  Set aside to cook for about 10 minutes.
2. While the rice is cooking you can do the nuts and the sauce. 
3. Have ready a baking pan lined with baking paper for the nuts.  Measure the sugar and water into a heavy bottomed saucepan.  Heat on low until the sugar has melted and then turn up the heat and allow to boil, swirling the mixture (don’t stir) until the mixture begins to turn golden brown. Remove from the heat immediately as it will continue to cook and you don’t want to burn it.  Tip the chopped nuts into this and swirl the pan to coat them well and then pour out onto the lined baking pan.  Cool completely and then roughly chop.
4. For the toffee sauce, measure all of the ingredients into a saucepan. and simmer gently, whisking occasionally until the mixture turns thick and syrupy.
5. To serve, spoon warm rice pudding into bowls. Drizzle with the toffee sauce and sprinkle on the candied nuts. Serve immediately.

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