Caramel Rice Pudding
MAKES
About 6 servings
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
As a longtime rice pudding lover, this takes one of the ultimate comfort foods to the next level. First, you make a delicious homemade caramel sauce - some of that sauce is used to cook the rice pudding, infusing each grain with caramel flavor all throughout cooking. Drizzle more caramel sauce on each portion when you serve it for even more dreaminess.
INGREDIENTS
150 g / 3/4 cup granulated sugar
60 g / ¼ cup water
56 g / 4 tablespoons unsalted butter, cut into ½ inch / 1 cm cubes
120 g / ½ cup heavy cream
920 g / 4 cups whole milk
95 g / ½ cup jasmine rice
70 g / ⅓ cup dark brown sugar
4 g / 3/4 teaspoon kosher salt
5 g / 1 teaspoons vanilla extract
More Baking Fun This Way:
METHOD
1. Make the caramel sauce: In a medium pot, combine the sugar and water over medium heat. Cook, stirring constantly, to help encourage the sugar to dissolve and eventually melt. When the sugar starts to come to a simmer, stop stirring.
2. If any sugar has washed up on the sides of the pot, use a pastry brush dipped in cool water to brush it away. Continue to cook until the sugar is a medium amber color, about 3 minutes, then remove from the heat.
3. Immediately stir in the unsalted butter and cream. This may cause the mixture to bubble up and create steam - never fear, keep stirring until it comes together. If it doesn’t appear smooth, return it to the stove over low heat and stir until the mixture comes together.
4. Remove about 65 g / 4 tablespoons of the caramel sauce to reserve for serving, then whisk the milk and brown sugar into the sauce.
5. Make the rice pudding: Stir in the rice and salt to the milky caramel mixture. Bring the mixture to a simmer, stirring frequently. Continue to simmer over medium-low heat, stirring frequently, until the rice is tender and absorbs most of the liquid, becoming thick, 20-25 minutes.
6. Serve the rice pudding warm, or pour it into a heatproof bowl, cover directly with plastic wrap and refrigerate until ready to serve chilled. (To speed this process up, I sometimes pour it onto a baking sheet to cool more rapidly.)
NOTES
When I make this recipe, I like to portion them into individual bowls, ramekins, or serving dishes and keep them in the fridge for when I need a lil’ pudding cup moment.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
