Super easy and creamy recipe for a delicious caramel rice pudding. With very few ingredients, that you probably have at home, you can make this naturally gluten-free dessert that everyone will love.
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About this recipe
Rice pudding always works in all its versions but caramel rice pudding is the best. Is super easy to make and delicious, a sibling to this perfect rice pudding recipe!
Very few ingredients are needed and only two steps to prepare this naturally gluten-free dessert. It´s served with fresh strawberries, but you can serve it with the topping you prefer. The creaminess of the rice goes very well with the fresh fruit.
Ingredients
The main ingredients of this recipe are:
- Rice: short-grain white rice, is the same rice you would use to make a risotto.
- Milk: whole milk for more creaminess and flavor. But you can use whatever milk you have at home.
- Sugar: white granulated sugar. If you are going to use brown sugar, keep in mind that the color of the rice pudding will be darker.
- Lemon: lemon peel to add flavor. You can also use the orange peel.
- Cinnamon: a cinnamon stick to flavor and ground cinnamon to sprinkle on top.
How to make caramel rice pudding
In a deep saucepan boil half the milk (4 cups) along with the sugar over low heat until it’s reduced by more than half and begins to take on a caramel color. About 15/ 20 minutes.
In another deep saucepan, boil the remaining milk with the rice, lemon zest, and cinnamon. Cook stirring constantly to prevent the rice from sticking to the bottom of the pan.
When the rice absorbs all the milk, add the one with caramel. Continue cooking until the rice is tender and creamy.
Let cool or serve immediately. Sprinkle with cinnamon.
It’s normal that when the rice pudding cools it absorbs part of the liquid and the texture becomes more compact. What you have to do is add a little more milk and mix until it is creamy again.
Variations
- Lemon: you can replace lemon zest with orange zest
- Topping: caramel rice pudding pairs very well with many toppings. Here are some ideas: grated chocolate, fresh fruits like plums, strawberries, or berries. Fruit sauces or compotes, like this plum compote recipe, caramelized bananas, and so on.
Storing
Serve the rice pudding immediately, or let it cool at room temperature and store it in the fridge. Keep the dessert covered in your fridge for about 3 days.
For more related recipes
- Rice pudding (with plum compote)
- Flan
- Chocolate lava cake (easy recipe)
- Easy chocolate mango mousse (glass dessert)
- Plum crisp (easy and crunchy)
Caramel Rice Pudding
Ingredients
- 8 1/3 cups milk
- 3/4 cup sugar
- 1/2 cup uncooked short-grain white rice
- lemon zest
- stick of cinnamon
Instructions
- In a deep saucepan boil half the milk (4 cups) along with the sugar over low heat until it is reduced by more than half and begins to take on a caramel color. About 15/20 minutes.
- In another deep saucepan, boil the remaining milk with the rice, lemon zest, and cinnamon. Cook stirring constantly to prevent the rice from sticking to the bottom of the pan.
- When the rice absorbs all the milk, add the one with the caramel. Continue cooking and stirring until the rice is tender and creamy.
- Let cool or serve immediately. Sprinkle with cinnamon.
Notes
- It’s normal that when the rice pudding cools it absorbs part of the liquid and the texture becomes more compact. What you have to do is add a little more milk and mix until it is creamy again.
- Serve the rice pudding immediately, or let it cool at room temperature and store it in the fridge. Keep the dessert covered in your fridge for about 3 days.
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