Salted Caramel Rice Pudding

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This classic dessert gets a modern update. Make the salted caramel rice pudding from scratch and enjoy a decadent twist on an old-fashioned favorite.

You might think of rice pudding as your grandma’s dessert, especially when you picture raisins in a blob of light, gelatinous rice. Not this rice pudding! This from-scratch recipe is timeless and super easy. Also, it results in a decadent dessert that both you and your grandmother will love. Savory, creamy, savory and sweet – it’s all here!

Rice selection:

We prefer the creamy texture of Arborio rice, but regular white rice works just as well. Reduce cooking time to about 20 minutes.

Can eight-treasure rice be made in a rice cooker?

Can’t. Since the rice is cooked in the milk and sugar, this recipe requires a simmer with stirring to achieve the right consistency.

Do add-ins go well with rice pudding?

Absolutely. Rice pudding is kind of like vanilla ice cream. It’s creamy and sweet and mixes well with many different flavors. If you want to add more sumpin ‘sumpin’ to your rice pudding, you can try topping it with some toasted pecans, sliced ​​bananas, cinnamon, chocolate chips, apple slices, or even the traditional raisins.

A scoop of salted caramel rice pudding sits on a glass plate full of rice pudding.

Storage Instructions:

Store leftover rice pudding in an airtight container in the refrigerator for up to 5 days. You can refrigerate it or reheat in the microwave in 30-second increments until warmed through. Rice will harden in the fridge, so you’ll need to thin it out with a tablespoon or two of water or milk.

If you liked this recipe, you might be interested in these other delicious caramel recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

A scoop of salted caramel rice pudding sits on a glass plate full of rice pudding.

This classic dessert gets a modern update. Make the salted caramel rice pudding from scratch and enjoy a decadent twist on an old-fashioned favorite.

cooking time 35 minute

total time 35 minute

raw material

Eight Treasure Rice

  • 3/4 cup arborio rice
  • 3 cup milk
  • 1/2 cup sugar
  • 1 Egg
  • 1/4 teaspoon Salt
  • 1/2 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tablespoon butter diced
  • 1/2 cup heavy cream
  • 1 teaspoon Salt

instruct

  • In a large saucepan make the rice pudding. Put the rice in the pot first. Whisk together milk, sugar, eggs, salt and vanilla. Pour over rice.

  • Cover and bring to a boil over high heat. When it comes to a boil, reduce the heat to low and simmer for 20 to 30 minutes, until the rice is cooked and has absorbed most of the liquid, leaving a creamy sauce.

  • Meanwhile, make the salted caramel sauce. In a medium saucepan over medium heat, melt sugar. Stir constantly with a rubber spatula, scraping down the sides as you go. Once the sugar has melted and turned golden brown, add the butter until melted. Pour in the heavy cream and bring to a simmer without increasing the heat. Simmer for 90 seconds. Remove from heat and stir in salt.

  • Stir 2/3 of the salted caramel mixture into the rice pudding, reserving the remaining 1/3 for drizzling on top.

Calories: 537kcal | carbohydrate: 76G | protein: 6G | fat: twenty threeG | Saturated fat: 14G | cholesterol: 96mg | sodium: 655mg | Potassium: 205mg | sugar: 56G | Vitamin A: 880unit | calcium: 158mg | iron: 1.2mg