Rice pudding is a classic dessert that’s both comforting and indulgent. When you add a layer of rich caramelization, it elevates this simple treat to a whole new level. This homemade caramelized rice pudding is perfect for cozy nights in, family gatherings, or special occasions.

Why You’ll Love This Recipe

This recipe is perfect for those who adore creamy, sweet desserts with a hint of nostalgia. It’s an ideal choice for anyone looking to try their hand at a classic dessert with a modern twist. The caramelization adds depth and complexity to the traditional rice pudding, making it a crowd-pleaser for all ages.

Ingredients

• 1 cup Arborio rice (or any short-grain rice)
• 4 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar (divided)
• 1/2 cup brown sugar
• 1 vanilla bean (or 1 tsp vanilla extract)
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• Ground cinnamon for garnish (optional)

Directions

1. Prepare the Rice:
   • Rinse the rice under cold water until the water runs clear. This removes excess starch.
   • In a large saucepan, combine the rinsed rice, whole milk, and heavy cream.
   • Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the saucepan (or add vanilla extract if using).
   • Cook over medium heat, stirring frequently, until the mixture begins to simmer.
2. Cook the Pudding:
   • Reduce the heat to low and simmer, stirring occasionally, for about 30-40 minutes or until the rice is tender and the mixture has thickened.
   • Add 1/2 cup of granulated sugar and salt, stirring until the sugar dissolves.
   • Continue cooking for another 5 minutes, then remove from heat and discard the vanilla pod.
3. Caramelize the Sugar:
   • In a separate saucepan, melt the remaining 1/2 cup of granulated sugar and the brown sugar over medium heat, stirring constantly until it turns a deep amber color.
   • Add the butter and stir until melted and combined.
   • Carefully pour the caramel into the cooked rice pudding, stirring to combine. Be cautious as the hot caramel can bubble up.
4. Serve:
   • Spoon the caramelized rice pudding into serving bowls.
   • Garnish with a sprinkle of ground cinnamon if desired.
   • Serve warm or chilled, depending on your preference.

Kitchen Equipment Needed

• Large saucepan
• Medium saucepan
• Wooden spoon or spatula
• Mixing bowl
• Measuring cups and spoons
• Small knife (if using a vanilla bean)

Tips and Variations

• Rice Selection: Arborio rice is ideal for its creamy texture, but any short-grain rice can work.
• Dairy Alternatives: For a lighter version, you can substitute whole milk with almond milk or coconut milk. Use coconut cream instead of heavy cream for a tropical twist.
• Flavor Enhancements: Add a pinch of nutmeg or cardamom to the rice pudding for additional warmth and complexity.
• Toppings: Consider adding toasted nuts, dried fruit, or a drizzle of extra caramel sauce on top for added texture and flavor.

Storing Leftovers

Store any leftover rice pudding in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk if needed to maintain the creamy consistency.

Pairings

• Beverages: Pair this rich dessert with a cup of hot tea, coffee, or a glass of dessert wine like Moscato or a sweet Riesling.
• Side Treats: Serve with a side of fresh berries or a scoop of vanilla ice cream to complement the rich flavors of the pudding.

FAQ

Can I use long-grain rice for this recipe?

While you can use long-grain rice, short-grain rice like Arborio or sushi rice will yield a creamier texture, which is ideal for rice pudding.

How do I avoid burning the caramel?

Keep a close eye on the sugar as it melts and stir constantly. Caramel can go from perfect to burnt very quickly, so be ready to remove it from the heat once it reaches the desired color.

Can I make this recipe dairy-free?

Yes, you can use plant-based milk and cream alternatives such as almond milk, coconut milk, or oat milk. Just ensure that they are unsweetened to control the sugar levels in your pudding.

Is it necessary to use a vanilla bean?

While a vanilla bean provides the best flavor, vanilla extract is a good substitute. Use about 1 teaspoon of vanilla extract in place of the vanilla bean.

How can I make the pudding thicker?

If you prefer a thicker pudding, cook it a bit longer until it reaches your desired consistency. Remember, the pudding will also thicken as it cools.

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