Honestly, who could say no to Salted Caramel Rice Pudding? Seems impossible! The filling, creamy, tender pudding, with that lusciousness that can only come from custard, is already such a sweet and scrumptious treat. Then Salted Caramel Rice Pudding swirls the pudding with homemade, rich, buttery, indulgent caramel! How could anything compare? And what can anyone do upon seeing it but grab a spoon and dig in? Nothing! So, go ahead and grab a spoon!
Ingredients
For the rice pudding:
- 4 cups whole milk, plus more to taste
- 1/3 cup Jasmine rice
- 1/4 cup dark brown sugar
- kosher salt, to taste
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
For the caramel:
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon kosher salt
Directions
Step 1 –In a medium pot, combine the milk, the rice, the brown sugar, and the kosher salt.
Step 2 –Bring the mixture to a boil over high heat.
Step 3 –Reduce the heat to a simmer and cook, stirring often, until the milk has reduced and becomes creamy and the rice is swollen, about 20 minutes. The rice should be visible on the surface of the pudding.
Step 4 –In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding, adding the pudding slowly and whisking constantly to temper the eggs. Add more pudding as needed, always adding a little at a time, until the eggs are tempered.
Step 5 –Stir the egg mixture and 1 teaspoon of the vanilla extract into the pudding.
Step 6 –Allow the pudding to cool slightly.
Step 7 –Cover and chill the pudding until it is cold, about 3 hours.
Step 8 –In a small saucepan, combine the granulated sugar and the water.
Step 9 –Cook the sugar mixture over medium heat, while carefully swirling the pan to ensure it cooks evenly, until the mixture starts to darken in spots, about 5-7 minutes.
Step 10 –Cook until the caramel is a deep amber color, about 1-2 minutes.
Step 11 –Immediately add the cream and the butter to the caramel and stir to combine.
Step 12 –Cook until the caramel is uniform and creamy, about 1 minute.
Step 13 –Stir the remaining vanilla and the remaining kosher salt into the caramel.
Step 14 –Allow the caramel to cool to room temperature, about 20 minutes.
Step 15 –Serve the pudding with the caramel swirled into it.