Reviews Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5.0 stars 02/07/2020 I have fond memories of the rice pudding my mom made, but this recipe is even better--especially with the toppings. A quicker version is to trade the from-scratch caramel sauce with a quality purchased brand.
Back to Rice Pudding with Sea Salt-Caramel Sauce All Reviews for Rice Pudding with Sea Salt-Caramel Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rice Pudding with Sea Salt-Caramel Sauce Credit: Con Poulos Recipe Summary prep: 20 mins total: 2 hrs 50 mins Servings: 4
Ingredients Ingredient Checklist 2 cups whole milk 1/4 cup Italian short-grain rice, such as Carnaroli or Arborio 1/4 teaspoon kosher salt 2 tablespoons plus 3/4 cup granulated sugar (for caramel) 1 teaspoon pure vanilla paste or extract 1/4 cup light corn syrup 1 1/4 cups heavy cream 1/2 teaspoon flaky sea salt, such as Jacobsen Chopped pistachios, raisins, dried apricots, and toffee bits, for serving Fresh raspberries and blackberries, for topping
Cook’s Notes To chill this dessert in minutes, transfer the pudding and caramel to bowls set inside larger bowls of ice, stirring occasionally as they thicken and cool. Extra caramel can be refrigerated in an airtight container up to 1 month.
Gallery Rice Pudding with Sea Salt-Caramel Sauce Credit: Con Poulos
Recipe Summary prep: 20 mins total: 2 hrs 50 mins Servings: 4
Gallery
Rice Pudding with Sea Salt-Caramel Sauce Credit: Con Poulos
Rice Pudding with Sea Salt-Caramel Sauce
Credit: Con Poulos
Rice Pudding with Sea Salt-Caramel Sauce
Recipe Summary prep: 20 mins total: 2 hrs 50 mins Servings: 4
Recipe Summary
prep: 20 mins total: 2 hrs 50 mins
Servings: 4
prep: 20 mins
total: 2 hrs 50 mins
prep:
20 mins
total:
2 hrs 50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 cups whole milk 1/4 cup Italian short-grain rice, such as Carnaroli or Arborio 1/4 teaspoon kosher salt 2 tablespoons plus 3/4 cup granulated sugar (for caramel) 1 teaspoon pure vanilla paste or extract 1/4 cup light corn syrup 1 1/4 cups heavy cream 1/2 teaspoon flaky sea salt, such as Jacobsen Chopped pistachios, raisins, dried apricots, and toffee bits, for serving Fresh raspberries and blackberries, for topping
Directions
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.
Cook’s Notes To chill this dessert in minutes, transfer the pudding and caramel to bowls set inside larger bowls of ice, stirring occasionally as they thicken and cool. Extra caramel can be refrigerated in an airtight container up to 1 month.
Cook’s Notes
To chill this dessert in minutes, transfer the pudding and caramel to bowls set inside larger bowls of ice, stirring occasionally as they thicken and cool. Extra caramel can be refrigerated in an airtight container up to 1 month.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 02/07/2020 I have fond memories of the rice pudding my mom made, but this recipe is even better--especially with the toppings. A quicker version is to trade the from-scratch caramel sauce with a quality purchased brand.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5.0 stars 02/07/2020 I have fond memories of the rice pudding my mom made, but this recipe is even better--especially with the toppings. A quicker version is to trade the from-scratch caramel sauce with a quality purchased brand.Martha Stewart Member
Rating: 5.0 stars 02/07/2020
I have fond memories of the rice pudding my mom made, but this recipe is even better–especially with the toppings. A quicker version is to trade the from-scratch caramel sauce with a quality purchased brand.
Rating: 5.0 stars
All Reviews for Rice Pudding with Sea Salt-Caramel Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice Pudding with Sea Salt-Caramel Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
