Caramelized Rice Pudding

🛒Ingredients (Grocery List)

  • 1 cup Rice, rinsed

  • 3 cups Milk

  • 1 tbsp Vanilla Sugar

  • Pinch of Salt

  • 1 cup Sugar

  • 1 tbsp Unsalted Butter

  • 2 large Eggs, lightly beaten

🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 1 hour 15 min


🥣Instructions

1. Bring a large saucepan of water to a boil. Add the Rice and cook for 5 minutes. Drain. Return the Rice to the saucepan with the Milk, Vanilla Sugar, and Salt. Place over low heat, partly cover, and cook until the Milk is absorbed, 30 to 35 minutes.

2. Meanwhile, preheat the oven to 350 degrees. In a small saucepan, combine 1/4 cup of the Sugar with 2 tablespoons of Water. Place over medium heat, bring to a simmer, and cook, stirring often, until the Sugar dissolves. Partly cover the pan and continue cooking until the Sugar turns medium amber. Immediately pour the Caramel into a soufflé dish or other deep baking dish and quickly tur to coat the bottom and sides.

3. Remove the Rice pudding from the heat and beat in the remaining 3/4 cup of Sugar and the Butter. Let cool slightly and beat in the Eggs. Scrape the Rice pudding mixture into the soufflé dish or other deep baking dish. Transfer to the oven and bake for 30 to 45 minutes. Let cool in the dish.

💡Tips

  • I like to add a small handful of Raisins that have been rinsed in warm water to the Rice Pudding at the same time as the Eggs. You don’t need to soak them first because they will get plump in the baking.

  • You can omit the Caramel and simply brush the dish with Butter.

  • The quantity of Milk can vary according to the Rice, which may absorb more or less, depending on the variety and age. The rice should be very moist before baking.