Rice Pudding with caramel and almond praline
This creamy rice pudding is truly irresistible, served with rich caramel cream and a deliciously crunchy almond praline topping. The rice is slowly cooked in milk until tender and creamy, while the caramel adds deep, buttery sweetness. The crisp almond praline provides the perfect contrast, bringing a deep, satisfying crunch to every spoonful.
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Easy rice pudding recipe
This rice pudding with caramel cream and almond praline is a creamy, terrific dessert with three delicious textures and flavors in every bite. The rice pudding is soft and creamy, the homemade caramel cream adds rich sweetness, and the crunchy almond praline provides the perfect contrast. If you love classic rice pudding, you can’t miss this rice pudding recipe.
Made with simple ingredients and naturally gluten-free, this easy stovetop rice pudding is a wonderful make-ahead dessert for family dinners, holidays, or any occasion when you want something a little more special than traditional rice pudding. The best part is that you can prepare each component ahead of time. Serve the rice pudding warm or chilled, then finish it with a drizzle of caramel cream and a generous sprinkle of crunchy almond praline just before serving.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Rice: Short-grain white rice. This type of rice becomes tender and creamy as it cooks, making it ideal for rice pudding.
- Milk: whole milk for the best consistency and flavor.
- Sugar: white granulated sugar.
- Vanilla extract: adds flavor to the rice pudding.
How to make rice pudding with caramel cream and almond praline
Cook the Rice:
Combine the short-grain rice, salt, and milk in a deep saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
Cook for about 20 minutes, stirring frequently, until the rice is tender and the mixture becomes creamy.
When there are about 2 minutes left, add the sugar and vanilla extract. Continue stirring until the rice pudding reaches a creamy consistency.
If the pudding becomes too thick, add a little more milk.
Tip: Don’t worry if the rice pudding looks slightly loose while it’s hot. It will continue to thicken as it cools.
Make the caramel:
Place the sugar in a medium saucepan over medium heat. Cook until the sugar melts and turns a deep golden color, watching it closely so it doesn’t burn.
Reduce the heat and carefully add the softened butter. Stir until completely melted and incorporated.
Slowly add the heavy cream. Be careful; the caramel will bubble vigorously when you add the cream.
Continue stirring over medium heat until the caramel is smooth and any hardened pieces of caramel have dissolved.
Remove from the heat and let it cool slightly.
Make the almond praline:
Place the sugar in a clean, dry skillet over medium heat.
As the sugar begins to melt, reduce the heat and continue cooking until it becomes a deep golden-amber caramel. If necessary, gently swirl the skillet to distribute the heat and encourage any remaining sugar to melt. Don’t use any utensil.
Add the almonds and quickly stir with a spatula until they are evenly coated.
Immediately transfer the mixture to a silicone baking mat or lightly greased baking sheet.
Let the praline cool completely until firm, then chop it into small pieces.
Assemble the dessert:
Spoon the creamy rice pudding into individual bowls or serving glasses.
Top with caramel cream and almond praline just before serving.
Enjoy the rice pudding warm, at room temperature, or chilled.
Storing: Keep leftovers covered in the refrigerator. Stir in a little milk before serving to bring back its creamy consistency.
Good to know: baking tips
- Use short-grain rice; it releases starch during cooking, which helps create the creamy consistency classic of rice pudding.
- Stir frequently because the rice can stick to the bottom of the saucepan as it cooks, especially toward the end of cooking.
- Keep the pudding creamy; it should be slightly looser than your desired final consistency when it comes off the heat because it thickens as it cools.
- Add milk if the pudding becomes too thick until it reaches the desired consistency.
- Keep an eye on the caramel; it can go from golden to burnt very quickly.
- Add the praline just before serving to help it stay crunchy.
You might wonder: FAQ
Can I make rice pudding ahead of time?
Yes, keep the dessert in the fridge for up to 3 days. When ready to enjoy, reheat gently with a splash of milk for creaminess.
Can I Serve Rice Pudding Cold?
Yes! Caramel rice pudding is delicious both warm and chilled.
For more gluten-free individual dessert ideas
- Rice pudding (with plum compote)
- Flan
- Chocolate lava cake (easy recipe)
- Easy chocolate mango mousse (glass dessert)
- Plum crisp (easy and crunchy)
Rice Pudding with Caramel Cream and Almond Praline
Ingredients
For the rice:
- ½ cup uncooked short-grain white rice
- 2 cups milk
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the caramel:
- ½ cup granulated sugar
- 3 tablespoons unsalted butter, diced and softened at room temperature
- ¼ cup heavy cream
For the almond praline:
- ¼ cup sugar
- 50g almonds, about 1/3 cup
Instructions
Cook the rice:
- Combine the short-grain rice, salt, and milk in a deep saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cook for about 20 minutes, stirring frequently, until the rice is tender and the mixture becomes creamy.
- When there are about 2 minutes left, add the sugar and vanilla extract. Continue stirring until the rice pudding reaches a creamy consistency. If the pudding becomes too thick, add a little more milk.
- Tip: Don't worry if the rice pudding looks slightly loose while it's hot. It will continue to thicken as it cools.
Make the caramel:
- Place the sugar in a medium saucepan over medium heat. Cook until the sugar melts and turns a deep golden color, watching it closely so it doesn't burn.
- Reduce the heat and carefully add the softened butter. Stir until completely melted and incorporated.
- Slowly add the heavy cream. Be careful; the caramel will bubble vigorously when you add the milk.
- Continue stirring over medium heat until the caramel is smooth and any hardened pieces of caramel have dissolved.
- Remove from the heat and let it cool slightly.
Make the praline:
- Place the sugar in a clean, dry skillet over medium heat.
- As the sugar begins to melt, reduce the heat and continue cooking until it becomes a deep golden-amber caramel. If necessary, gently swirl the skillet to distribute the heat and encourage any remaining sugar to melt. Don't use any utensil.
- Add the almonds and stir quickly with a spatula until they are evenly coated.
- Transfer the mixture immediately to a silicone baking mat or lightly greased baking sheet.
- Let the praline cool completely until firm, then chop it into small pieces.
Assemble the dessert:
- Spoon the creamy rice pudding into individual bowls or serving glasses.
- Top with caramel cream and almond praline just before serving.
- Enjoy the rice pudding warm, at room temperature, or chilled.
Notes
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