Rice Pudding with Caramel Cream and Almond Praline
This caramel rice pudding has a rich caramel flavor and a delicious crunchy almond praline topping. The rice cooks slowly in milk until soft and creamy. The caramel adds deep sweetness, and the almond praline adds a perfect contrast between creamy and crunchy.
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
Rice: The rice pudding will thicken as it cools because the rice will continue absorbing the milk. If it becomes too thick, stir in a little milk before serving.
Caramel: The caramel should be a deep golden color but not dark brown.
Storing: Keep leftovers covered in the refrigerator. Stir in a little milk before serving to bring back its creamy consistency.