Caramel Rice Pudding

Try this sweet and creamy Caramel Rice Pudding this holiday season.

Caramel Rice Pudding
Serves 8
Write a review
  1. 2 cups sugar, divided
  2. 3 cups water, divided
  3. 4 cups half-and-half
  4. 1 cup Arborio rice
  5. 1 teaspoon salt
  6. ¾ cup firmly packed light brown sugar
  7. ½ cup heavy whipping cream
  8. 2 tablespoons butter, softened
  9. 3 large egg yolks, lightly beaten
  1. In a large roasting pan, place 8 (8-ounce) ramekins.
  2. In a small heavy saucepan, combine 1½ cups sugar and 1 cup water. Cook over medium-high heat until a candy thermometer registers 340°. Remove from heat, and immediately divide sugar mixture among ramekins. Set aside, and let cool.
  3. Meanwhile, in a large saucepan over medium-high heat, combine remaining 2 cups water, half-and-half, rice, salt, and brown sugar. Bring mixture to a boil; reduce heat to medium, and simmer, stirring frequently, until rice is tender and mixture is thick and creamy, about 40 minutes. Remove from heat, and set aside.
  4. Preheat oven to 300°. In a separate small saucepan, over medium heat, combine cream, butter, and remaining 1/2 cup sugar. Cook mixture until butter is melted, sugar is dissolved, and mixture is smooth. Remove from heat, and add about 1/4 cup hot cream mixture to egg yolks, whisking constantly. Add yolk mixture to warm cream mixture, and whisk to combine. Add this mixture to rice mixture, stirring to combine.
  5. Spoon rice mixture into prepared ramekins. Pour enough water into roasting pan to come halfway up sides of ramekins. Tightly cover roasting pan with foil. Bake for 45 minutes.
  6. Carefully remove roasting pan from oven, and remove foil. Let cool to room temperature. Once cooled, remove ramekins from roasting pan. Sprinkle about 1/2 to 1 teaspoon sugar over each rice pudding. Using a kitchen torch, caramelize sugar. Serve immediately.
Louisiana Cookin



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.