Caramel Rice Pudding
Super easy and quick recipe for a delicious caramel rice pudding. With very few ingredients, that you probably have at home, you can make this dessert that everyone will love.
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.