Description
Looking for a dessert to impress? This Rice Pudding with Raspberries and Salted Caramel is a sweet and creamy rice pudding that is served with fresh raspberries and a homemade salted caramel sauce for an impressive yet easy dessert.
Ingredients
- 1/2 cup Arborio rice
- 2 1/2 to 3 1/2 cups milk*
- 1/2 vanilla bean, halved lengthwise
- 6 tablespoons sugar
- 1/2 cup salted caramel
- 1/2 pint (1 cup) fresh raspberries
Instructions
- Place the rice in a fine mesh strainer and rinse for a minute or two.
- In a large saucepan, combine the rice with the milk and vanilla bean. Place the pan over medium heat and bring it to a simmer. Continue to cook, stirring often, until the rice is very tender and the mixture is creamy. This will take anywhere from 40 minutes to an hour.
- Remove the pan from the heat and remove the vanilla bean. Stir in the sugar. Transfer the pudding to another container and refrigerate until cooled.
- To assemble, drizzle 1 tablespoon of caramel into the bottom of 4 serving cups. Top with a layer of the rice pudding, then a few raspberries. Add another layer of rice pudding, another tablespoon of caramel, then top with the remaining raspberries.
- Serve immediately.
Recipe Notes:
*I like my rice pudding a little more on the al dente side, so I like to use 2 1/2 cups of milk. My husband likes his softer, though, so if I’m making it for him, I’ll add up to 3 1/2 cups of milk.
SUBSTITUTIONS: Arborio rice will work the best, but if you don’t have any, another long grain rice will work. I would not use short grained rice. I have not tested with brown rice, but if you do try, the liquid will most likely need to be increased, as well as the cook time.
MAKE AHEAD: The rice pudding and the caramel can be made ahead of time, but I would suggest waiting to assemble the dessert until right before you are ready to serve.
STORE: Store any leftovers in the refrigerator for up to 4 days. The caramel will harden up some, and the raspberries will get mushy, so this is best enjoyed right as it is assembled.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 419
- Sugar: 48 g
- Sodium: 219 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 43 mg
Keywords: rice pudding, rice pudding recipe