Rice pudding style Chifferini in a salted caramel sauce


  • 60ml milk
  • 40cl liquid cream
  • 2 vanilla beans
  • 120g of Panzani Chifferini
  • 80g caster sugar
  • 1 jar salted caramel sauce
  • Fresh raspberries

Preparations steps

  • 1. Pour the milk and cream into a pot. Add the grated vanilla beans and the Chifferini. Simmer over low heat for 20-25 minutes, stirring regularly.
  • 2. Remove from heat and add the caster sugar.
  • 3. Pour a little salted caramel sauce into the bottoms of jars, add the pasta, and decorate with fresh rapsberries. Serve warm or cold according to taste.

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