Salted-Caramel Rice Pudding
- Total Time
- 35 minutes, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings (about 3 cups)
- 4cups whole milk, plus more as needed
- ⅓cup jasmine rice
- ¼cup dark brown sugar
- Pinch of kosher salt
- 2large egg yolks
- 1teaspoon pure vanilla extract
- ¼cup granulated sugar
- ⅓cup heavy cream
- 1tablespoon unsalted butter
- 1teaspoon pure vanilla extract
- ¾teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
For the Rice Pudding
For the Caramel
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
276 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 0 grams dietary fiber; 23 grams sugars; 7 grams protein; 334 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You’ll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
- Step 2
In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
- Step 3
Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
- Step 4
Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.
Private Notes
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Cooking Notes
Amanda
This may seem odd, but straining the egg yolk through a fine sieve makes a noticable improvement to the texture. I do this with whole eggs or just yolks anytime I make a custard or pudding.
Mary El
...and THANK YOU Samantha Seneviratne and NYT for calling out the specific amounts in brand table salt! .... 3/4 teaspoon Diamond Crystal kosher salt *OR* 1/2 teaspoon Morton kosher salt...this should help novice home cooks (me) with "too salty" or "not enough salt" results.
Cordau
I haven't made this recipe, but I do have some experience of making rice pudding and not having it thicken properly. In general, it usually thickens better if you stir the milk/rice mixture vigorously and often during the first 20 minutes or so of cooking. It's similar to making a risotto--a lot of stirring early on releases the starch in the rice, thickening the mixture and making it creamy. Also, you could try using a shorter-grain rice. They are starchier and that helps with thickening.
milapartment
The caramel and rice pudding was a DELICIOUS combo. I added about a 1/4 teaspoon of sea salt instead of the recommended salt. I would also recommend cooking it to the consistency you want the rice pudding to be. It did not solidify as much as is described in the directions, so i would probably cook it an additional 10-15 minutes more recommended than the recipe if you are looking for that creamier consistency.
Linda
I had to try this as soon as it appeared! I don’t like super sweet desserts, but this needs adjustments, for my taste. The caramel is salty and intense (yum), so the pudding needs to be a bit sweeter for better contrast I think. I’ll try 1/3 cup sugar next time. An inspired combination, thank you!
Greg
I had never made rice pudding so I tried this -- I cooked 25 minutes instead of 20 -- and it was way too runny (way too runny). From comparing to other recipes this has more milk and less rice, but it seems as if it was something that I did. I used Jasmine Rice, whole milk and did follow the recipe. Any ideas? I had to throw out the rest. On the caramel, I did find out not to put the heavy cream in all at once -- it siezed. Second time was better by slowly adding the cream.
Charlie
I used store bought dulce de leche and swirled it around. So much faster and easier and still delicious.
Sue
I actually prefer short-grain rice in rice pudding. You'll achieve a different texture--and the call for jasmine here is also a call for a specific flavor--but the overall formula will still work very nicely.
Andrew G
Yes the eggs will cook through. This is called "tempering" the eggs. Make sure to do it a little at a time so they don't scramble!
Prakash Nadkarni
RE: Too runny: It IS the rice/milk ratio. Cordau's tips are on target: enough of the rice's starch has to mix with milk to thicken it, and different kinds of rice absorb varying amounts of liquid (arborio the most, basmati the least). There's nothing wrong with runny puddings per se. South Asians cook sweetened, cardamom/saffron-spiced milk down to various concentrations, all are good - but if you wish, thicken the decanted liquid with cornstarch/tapioca flour, even gelatin.
Gigi
For those who experienced 'runny' rice pudding, try using either short grain or arborio rice instead of jasmine. Short grain rice is the only type of rice typically used in rice pudding here in England (the land of rice pudding!), so much so that it is called 'pudding rice'. It's far more starchy and you should have no problem with thickening!
nb
I made this exactly as written and it was perfect. Just go for it, you will be happy.
Lengthen Cooking Time
The flavor of this rice pudding is absolutely perfect. The first time I made it I must have had the heat down too low. I cooked it for 45 minutes and it was still thin. Second time around made sure it was at a good simmer, and still cooked it longer. Best rice pudding ever! Also, used dark brown sugar in the caramel second time around. Both versions were great.
candace
4 cups of milk is way too much; it turned out nearly perfect with 2.5 cups. Next time I'll do 3.
Jude
It could! I'd recommend oat milk for good texture, but others could work too, though it will likely affect your cooking time (taste as you go).
KML
Love this recipe, I just made the rice pudding part, didn't need the salted caramel. Not too sweet, just perfect, recipe worked well as written, will definitely make again.
Marilyn
Regarding the caramel sauce, my experience is that if the cream is cold when you add it, the whole thing will seize up. I’ve think it needs to be warmed up or at least room temp.
Marilyn
Do you have to cool the pudding in the frig after you’ve added the egg yolks and vanilla or is on the countertop good enough?
Karen
Try rice pudding hot. In UK that's the way it's usually eaten and it's fabulous.
thejaneinpain
This is similar to an old family favorite and I have learned from experience to cook the rice this way: bring to a boil on a medium high heat stirring almost constantly, then turn the heat down and simmer, stirring frequently until it begins to boil again, then continue stirring constantly for a full minute. You may need to clean the pot a bit from a few brown milk spots but it will set up nicely this way.
Cheryl O'Willey
The trick for me is to cook the pudding at a good clip, stirring constantly, reducing the milk significantly. Beware of boil overs - yikes. I like to add a 1/4 teaspoon or so of cinnamon to the sugar and some tender fresh orange zest, too, if it's on hand. I press plastic wrap onto the surface while it chills. Arborio rice works best for me, but jasmine is yummy, too.
Sherri
This is amazing! I halved the recipe; used medium grain rice and 1.5 cups whole milk. It was ready in 20 minutes, nicely thick. Caramel sauce was also halved, came together beautifully. Very much a keeper.
Sydney
This recipe turned out to be super-runny cold rice in sugar milk. I followed the recipe exactly as written so I don't know why this happened...
Karen G
Outstanding. I didn’t have enough milk so I used 1c coconut milk/ 3 c milk. I’m lucky to have a pandan tree, so I added a leaf while simmering. When I tempered the eggs with hot pudding, I blasted it with an immersion blender. It thickened the rice pudding perfectly
todd sf
This was a complete bomb- I cooked the rice 24 minutes, followed the recipe to the letter, and ended up with sweet rice soup. It never thickened……
Ian - Chicago
Glad to say that this recipe works with instant rice and the whole milk equivalent of your favorite brand of Oatmilk! A couple modifications: 1/3 cup of instant rice PER cup of Oatmilk used plus a little more than 1 tsp homemade vanilla extract. For 1 1/3 cups of rice, I used the same amount of brown sugar and yolk.
Pat
Wonderful flavors, but needs more rice. I will definitely make again, but will double or even triple the rice.
linda
I made this recipe exactly as directed. Are you sure you meant 1/3 cup rice for 4 cups of milk? It was soup not pudding. Tasted great though. Next time I will use arborio rice and increase amount as this was way too runny.
Annie
The salted caramel was delicious. Other than that, I had problems with the proportions in this recipe, with the suggested cooking times, and with the choice of rice. While the need to make so many changes likely means I won't be making this again, I will say that there's too much milk for so little rice. A shorter grain rice would be a better choice here at the recommended cooking time. I had to cook the milk and rice much longer than recommended. Same experience browning the caramel.
Sarah
Great recipe I used and always try to use unpasteurized milk when making rice pudding. The flavor is just different!
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