How to Make Salted Caramel Rice Pudding

How to Make Salted Caramel Rice Pudding

Today on The Stay At Home Chef I’m
showing you how to make Salted Caramel Rice Pudding We’re taking a basic
classic rice pudding and adding in salted caramel and let me tell you this
takes rice pudding to a whole new level of delicious! We’re gonna start by adding
3/4 of a cup of arborio rice to a saucepan and you can see our arborio is a special rice that’s a short grain like short and fat and thick. Then you’ll
take 3 cups of milk and add in 1/2 cup of sugar, 1/4 teaspoon of salt, 1
large egg — whoops! and last 1/2 a teaspoon of vanilla
extract. We’ll whisk this all together Then we’re gonna pour this over the top
of our rice in the saucepan. Then we’re gonna pop the lid on and take this over
to the stove and we’ll bring this to a boil over high heat . Once it comes to a
boil reduce the heat to medium-low and simmer for 25 minutes. While the rice
pudding is cooking we’re gonna put together our salted caramel sauce . For
that you’ll need another saucepan and a rubber spatula. We’re gonna melt 1 cup of
sugar in a saucepan over medium heat You want to continuously scrape the sides
and bottom and in the first stage of the sugar melting you can see it clumps up. You can see it just gets more and more clumpy which makes you feel like you’re
doing something wrong but trust me you’re not. That’s exactly what we’re
going for. But you can see if I pull back some of this chunky sugar here it’s
melting on the bottom of the pan. So keep going and slowly but surely all of that
sugar will melt and start to caramelize The sugar is melted when it turns a deep
caramel color and it is all completely liquefied. Then we’re gonna add in 6 tablespoons of cubed butter and stir this in until the
butter is melted. Once the butter has melted pour in 1/2 cup of heavy cream. This will come to a simmer almost immediately. We’re gonna simmer this for
90 seconds. The caramel will kind of seize and clump up at first but just
keep stirring and after about 90 seconds you’ll have a smooth caramel sauce.
Before you know it you have a beautiful caramel sauce. Then we’re gonna remove
this from the heat. For salted caramel stir in 1 teaspoon of salt. And I’m gonna pour it into a heat-safe jar like a little mason jar. 2/3rds of this
is gonna go in with our rice pudding and I’m gonna save the remaining third to
drizzle on top. Then our rice pudding should be just about done so I’m gonna
grab that. Then we’ll take the lid off Then we’ll just pour our salted caramel
sauce right in. Stir this all in and we are ready to eat! Don’t worry if it’s a
little liquidy at first. It will thicken as it cools down. We’re ready to serve
this up warm and we’re gonna drizzle it with a little more of this extra caramel
sauce. Thanks for watching! You can find the full written recipe in the video
description. Be sure to subscribe, like, and follow and check out the rest of my
videos where you can find hundreds of restaurant quality recipes you can
easily make at home. See you later!

27 thoughts on “How to Make Salted Caramel Rice Pudding

  • ๐ŸŽ๐ŸŒธโค๏ธโค๏ธ๐Ÿ‘Œ๐Ÿ‘๐Ÿ‘๐Ÿ’–๐Ÿ‘‹๐Ÿ’‹๐Ÿ’‹๐Ÿ’•๐Ÿ’•๐Ÿ’•๐ŸŒน๐ŸŒน๐ŸŽตโ™ฅ๏ธโ™ฅ๏ธ๐ŸŒด๐ŸŒด๐Ÿ’—๐Ÿ‘๐Ÿ‘๐ŸŽถ๐ŸŽถ๐Ÿ’”๐Ÿ””๐Ÿ’ž๐Ÿ’ž๐ŸŒผ๐ŸŒผ๐ŸŒท๐ŸŒท๐ŸŒท

  • Can't wait to make this amazing looking rice pudding. Definitely going to be a fall favorite in our household. Thank you for always Sharing great ideas!

  • Girl you are killing me….I am addicted to your recipes. I wake up wondering..will I get one today…what will she be cooking. I love watching your videos and your web site is so easy to use and print off your recipes. Thank you!!

  • Last night I made a caramel souffle for the first time – in part to compare it to the incredible caramel (aka butterscotch) pudding I love. And for me, though the souffle looks awesome, I prefer the texture of the pudding over the souffle. Which is to say, I'll try your caramel rice pudding.

  • How come you can keep your nice little trim figure while Iโ€™m ballooning up just watching you make this. ๐Ÿ˜Š๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป. Looks great.

  • Well when you rice pudding the very last thing you want to do is let your milk with and egg in it come to a BOIL all l want to say is be very careful Donโ€™t do it .! Lol ๐Ÿ˜†
    If your milk and egg comes to a boil it will curdle and you donโ€™t want that it looks nasty and thatโ€™s Not how you want your rice pudding to look.
    And you should always be stirring it constantly and your rice ๐Ÿš pudding shouldnโ€™t be covered.
    Stand there with a medium low flame ๐Ÿ”ฅ and a wooden spoon ๐Ÿฅ„ itโ€™s just what l use you use what ever spoon you like and you stir it and as soon as you see it start to come together and you see itโ€™s become slightly thicken then you turn it off place in you small bowls or one large glass bowl and let it chill with mine l
    like cinnamon on top and a little inside as well just me ,..but in this case Carmel sauce.๐Ÿ˜‹
    Try it, wonโ€™t be curdled with lumps from the eggs๐Ÿฅš and milk ๐Ÿฅ› and being covered and I stirred it l never cover my rice pudding and lโ€™ve never seen anyone make rice pudding and just put it on the stove sand walk away with the milk and it has eggs in it and just cover it and leave it.!
    And l have never covered mine never seen it done that way and my mom didnโ€™t do it that way and l followed how she made it and it came out perfect every time,..!
    nice and Rich and creamy goodness,.and l like pure Vanilla not to say she didnโ€™t use pure vanilla l just like more then a half of a teaspoon in mine but l will try that sauce for sure.!
    Thanks ๐Ÿ™๐Ÿฝ

  • You made that caramel sauce look so easy! On every cooking show they show it crystallizing. Are they missing something? I'm going to try it now. Thanks for the video and recipe! Looks awesome.

  • Can you use basmati rice instead? I don't have cream but I have full fat greek yogurt, full fat milk and coconut cream. Would any of these be an ok substitute for the heavy cream?

  • You should try it with caramel with salted butter , it's a speciality here in Bretagne and it's delicious ๐Ÿ˜๐Ÿ˜

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