A sweet and creamy rice pudding is served with fresh raspberries and an easy homemade salted caramel sauce for an impressive yet easy dessert.
- 1/2 cup Arborio rice
- 2 – 2 1/2 cups milk
- 1/4 vanilla bean, halved lengthwise
- 6 tablespoons sugar
- 1/2 cup sugar
- 3 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- 1/3 cup heavy cream
- 1/2 pint fresh raspberries
To make the rice pudding:
- Place the rice in a strainer and run it under cold water for a minute to remove some of the starch.
- Combine the rice, 2 cups of milk and vanilla bean in a large saucepan. Place over medium heat and bring to a simmer. Cook until the rice is very tender, adding more milk if needed, 25-30 minutes. Remove from the heat and remove the vanilla bean. Stir in the sugar. Transfer to a container and refrigerate until ready to assemble.
To make the caramel:
- Place the sugar in a large saucepan. Over medium-high heat, cook the sugar without stirring until it melts and becomes an amber color. You can pick up the pot and swirl it as needed to evenly melt the sugar.
- Add the butter and salt and whisk until the butter is melted and combined. (It will bubble up.) Once the butter is melted, stir in the cream until the sauce is smooth. (It will bubble up again, continue to stir until is it smooth and together.) Let the caramel cool slightly before transferring to a heatproof container. Refrigerate until ready to assemble.
- In the bottom of your serving cups or glasses, put a layer of the caramel sauce. Top with some of the rice pudding, then a layer of fresh raspberries. Top with more rice pudding, then another layer of caramel sauce. Garnish with a few more berries.
*You may have more caramel than needed for serving, but it goes great on ice cream!
*Make sure you use a large saucepan (about 2 quarts) to make the caramel, as it will bubble up as ingredients are added.
*You can make the rice pudding up to 3 days in advance and the caramel up to 1 week in advance.
*Rice pudding recipe adapted from Chocolate and Vanilla