Salted-Caramel Rice Pudding
Updated April 20, 2021
- Total Time
- 35 minutes, plus cooling and chilling
- Rating
- Comments
- Read comments
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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 ½ teaspoon Morton kosher salt
For the Rice Pudding
For the Caramel
Nutritional analysis per serving (6 servings)
276 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 7 grams protein; 334 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
This may seem odd, but straining the egg yolk through a fine sieve makes a noticable improvement to the texture. I do this with whole eggs or just yolks anytime I make a custard or pudding.
...and THANK YOU Samantha Seneviratne and NYT for calling out the specific amounts in brand table salt! .... 3/4 teaspoon Diamond Crystal kosher salt *OR* 1/2 teaspoon Morton kosher salt...this should help novice home cooks (me) with "too salty" or "not enough salt" results.
I haven't made this recipe, but I do have some experience of making rice pudding and not having it thicken properly. In general, it usually thickens better if you stir the milk/rice mixture vigorously and often during the first 20 minutes or so of cooking. It's similar to making a risotto--a lot of stirring early on releases the starch in the rice, thickening the mixture and making it creamy. Also, you could try using a shorter-grain rice. They are starchier and that helps with thickening.
Total FAIL. Runny, soupy consistency. So disappointing.
Didn't have jasmine rice on hand (stuck in Montana in the winter) but had Botan short grain rice. Took me longer to get to that "loose but thick" stage (25 mins). I was worried it might be soupy, so I did stir it pretty frequently. The caramel was so good and I had to resist from eating spoonfuls of it. I stirred it in too much and it disintegrated, but still tasted good.
Love this recipe, I just made the rice pudding part, didn't need the salted caramel. Not too sweet, just perfect, recipe worked well as written, will definitely make again.