My Best Caramel Rice Pudding
Indulgence reaches new heights with "My Best Caramel Rice Pudding," a luxurious twist on the traditional dessert that combines creamy richness with the decadent flavor of caramel. This recipe features short-grain rice simmered in a velvety blend of whole milk and heavy cream, infused with the deep amber sweetness of homemade caramel sauce. Tempered egg yolks lend a luscious custard-like texture, while a touch of vanilla and a hint of butter elevate every bite. Perfectly balanced between comforting and elegant, this easy-to-make pudding can be served warm for cozy evenings or chilled for a refreshing treat. Finish with a sprinkle of cinnamon for a fragrant flourish that completes this showstopping dessert. Ideal for entertaining or satisfying sweet cravings, it's sure to become your go-to caramel dessert recipe.
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Recipe Information
Ingredients
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.5 cup Short-grain rice (e.g., Arborio or sushi rice)
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 2 Egg yolks
- 1 tablespoon Butter
- 0.33 cup Caramel sauce (store-bought or homemade)
- 1 pinch Ground cinnamon (optional, for garnish)
Instructions
In a medium, heavy-bottomed saucepan, combine the milk, heavy cream, and salt. Heat over medium heat until the mixture is just about to boil, then reduce the heat to low to keep it warm.
In another large, heavy-bottomed saucepan, add the granulated sugar and cook over medium heat, stirring occasionally, until it melts and turns a deep amber color. Be careful not to let it burn.
Carefully and slowly pour the warm milk mixture into the melted sugar while whisking constantly. The mixture will bubble and steam, so use caution. Stir until the caramel is completely dissolved into the liquid.
Add the rice to the saucepan and stir well. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cook uncovered for about 30-35 minutes, stirring frequently to ensure the rice doesn’t stick to the bottom, until the mixture thickens and the rice is tender.
In a small bowl, whisk the egg yolks together. Slowly add about 1/2 cup of the hot rice mixture from the saucepan to the egg yolks, one tablespoon at a time, whisking constantly to temper the eggs.
Once tempered, slowly pour the egg yolk mixture back into the saucepan, stirring constantly to incorporate. Cook for an additional 2-3 minutes over low heat until the pudding thickens further. Remove from heat.
Stir in the butter and vanilla extract until fully melted and incorporated. Then, stir in the caramel sauce until well combined.
Transfer the pudding to serving bowls or ramekins. Serve warm or chill in the refrigerator for at least 2 hours for a cold dessert.
Before serving, optionally sprinkle a pinch of ground cinnamon on top for garnish. Enjoy!
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 281.1 g | 102% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 245.9 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 1313 mg | 101% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1621 mg | 34% | |
*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.
