Salted Caramel Rice Pudding Recipes

SALTED-CARAMEL RICE PUDDING

Steps:

• Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
• In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
• Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
• Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.

RICE PUDDING WITH SEA SALT-CARAMEL SAUCE

Steps:

• Bring milk, rice, and kosher salt to a boil in a medium saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl and let cool completely.
• Meanwhile, in another medium saucepan, stir together remaining 3/4 cup sugar and corn syrup. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally until mixture turns amber, 3 to 4 minutes more (if crystals start to form, brush down sides of pan with a wet pastry brush).
• Carefully add 1/2 cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky sea salt, and stir until smooth. Let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks; fold into cooled rice pudding. Cover and refrigerate until cold, at least 2 hours (and up to 2 days). Serve rice pudding in bowls with caramel sauce, pistachios, dried fruits, toffee, and fresh berries on the side.

SALTED CARAMEL RISOTTO

Steps:

• Toast the rice: Heat 2 cups (480 ml) water. Melt the butter in a heavy 3-quart (2.8-L) pan over medium-high heat. When the butter foams up, add the rice and cook for 3 to 4 minutes, stirring until it is translucent and golden.
• Cook the rice: Pour in the milk and the hot water. Bring to a boil, then lower to a steady simmer and cook, stirring frequently, for 15 minutes, or until the rice grains have softened and are al dente (completely cooked through but still with some chewiness).
• Make the caramel: While the rice is cooking, mix the sugar and 1/4 cup (60 ml) water in a 4-quart (3.8-L) or larger heavy pot with tall sides. Cook over high heat, stirring, until the sugar dissolves and the mixture comes to a boil. Stop stirring and watch the syrup; when light golden streaks appear, carefully swirl the pot to help the sugar caramelize evenly. Continue boiling until the mixture turns a dark amber color. The sugar will begin to smoke; this is normal.
• When the caramel has been smoking for about 15 seconds, pull the pan off the heat and carefully add the cream in a slow stream, whisking constantly. Be careful, as hot steam will bubble up furiously. Whisk this mixture until smoothly combined. (If the caramel seizes and becomes a solid mass when the cream is added, return the pan to low heat and continue whisking until it is melted and smooth. You can minimize the chance of seizing by heating the cream prior to pouring it in.)
• Sweeten the rice: Add the rice to the caramel, stirring well. Simmer over medium-low heat, for 15 to 20 minutes, until much of the liquid has evaporated. Stir frequently to keep the rice from scorching.
• The liquid will reduce and get darker, and the rice will soften a little more. The pudding will look soupy and thin, but it will thicken considerably as it cools. Stir in the vanilla and salt. Transfer to a container and refrigerate until the pudding is at your desired consistency and temperature-about 30 minutes for a warm pudding, and 2 hours for a cold pudding. (If the cold pudding is too firm, thin with a little whole milk.) Serve warm with unsweetened whipped cream.

CARAMEL RICE PUDDING

Steps:

• Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
• Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
• Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
• To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
• Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.

CARAMEL RICE PUDDING

Steps:

• Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
• Mix all ingredients except sugar and cinnamon in cooker.
• Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
• Sprinkle pudding with sugar and cinnamon. Serve warm.