Caramel Rice Pudding
Indulge in the creamy decadence of Caramel Rice Pudding, a comforting dessert that elevates a timeless classic with a rich, buttery caramel twist. Made with tender, short-grain white rice and slow-simmered in whole milk and heavy cream, this recipe achieves an irresistibly velvety texture and deep caramel flavor by incorporating a golden amber caramel base. Light hints of vanilla and a touch of brown sugar enhance the sweetness, while a sprinkle of cinnamon adds optional warmth for a perfect finish. With just 10 minutes of prep and wholesome ingredients from your pantry, this caramel-infused treat is ideal for cozy evenings or special occasions. Enjoy it warm for a heartwarming dessert or chilled for a luscious summertime indulgence!
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Recipe Information
Ingredients
- 1 cup Short-grain white rice
- 2 cups Water
- 4 cups Whole milk
- 3 quarters cup Granulated sugar
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Rinse the rice under cold running water until the water runs clear. This removes excess starch and helps achieve the desired pudding texture.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 10 minutes, or until the water is absorbed.
While the rice is cooking, in a separate large saucepan, heat 1/2 cup of granulated sugar over medium heat. Stir constantly with a wooden spoon until the sugar melts into a golden amber caramel, being careful not to burn it.
Slowly and carefully stir in 1 cup of heavy cream. Be cautious, as the mixture will bubble and steam. Whisk until smooth.
Add the cooked rice, milk, butter, and salt to the caramel mixture. Stir well to combine.
Cook the mixture over medium-low heat, stirring frequently, for about 30 minutes, or until the rice is tender and the pudding has thickened. Make sure the pudding does not stick to the bottom of the pan.
Stir in the remaining 1/4 cup granulated sugar, brown sugar, and vanilla extract. Cook for an additional 5 minutes, stirring constantly, until the sugar dissolves.
Remove the pudding from heat and let it cool slightly. The pudding will continue to thicken as it cools.
Serve the pudding warm or chilled. Sprinkle with ground cinnamon for garnish, if desired, before serving.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 268.0 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1323 mg | 102% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
