Salted-Caramel Rice Pudding
Rice pudding is pure dessert magic. Simple ingredients like jasmine rice, whole milk and sugar cook together to make a luscious treat, and the bittersweet salted caramel swirled throughout makes it even more irresistible. This pudding is flavored with vanilla, but a little orange zest, some instant espresso powder or a few smashed green cardamom pods would take it in another delicious direction.
- Total:
- Serves: 4 persons
Ingredients
- 4cups whole milk, plus more as needed
- ⅓cup jasmine rice
- ¼cup dark brown sugar
- Pinch of kosher salt
- 2large egg yolks
- 1teaspoon pure vanilla extract
- ¼cup granulated sugar
- ⅓cup heavy cream
- 1tablespoon unsalted butter
- 1teaspoon pure vanilla extract
- ¾teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.