In my family growing up rice pudding was some weird thing that only my mom ate. I don't recall ever trying it as I imagined it was like rice in instant pudding which I still think would be weird. Fast forward to today and I've rediscovered rice pudding in this salted caramel variety. Traditionally rice pudding is made with raisins, but let's face it...raisins ruin everything. But salted caramel? It makes everything better! A homemade salted caramel sauce graces this creamy arborio rice pudding for a decadent dessert.
For the rice pudding:
3/4 cup arborio rice
3 cups milk
1/2 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1 cup sugar
6 TB. butter, diced
[1/2] cup heavy cream
1 tsp. salt
1. In a large saucepan make the rice pudding. First put the rice in the pan. Whisk together milk, sugar, egg, salt, and vanilla. Pour over rice.
2. Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer 20 to 30 minutes until rice is cooked and absorbed most of the liquid, leaving a creamy sauce.
3. Meanwhile, make the salted caramel sauce. In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns a golden brown, add in butter until melted. Pour in heavy cream and bring to a simmer, without increasing the heat. Simmer 90 seconds. Remove from heat and stir in salt.
4. Stir 2/3rd of the salted caramel mixture into the rice pudding, reserving the remaining 1/3rd for drizzling over the top.