Best 10 Caramel Rice Pudding Recipes

BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
• Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
• Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
• Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.

CARAMEL RICE PUDDING

Steps:

• Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
• Mix all ingredients except sugar and cinnamon in cooker.
• Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
• Sprinkle pudding with sugar and cinnamon. Serve warm.

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM

Steps:

• In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside., Preheat oven to 350°. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes., Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

CARAMEL RICE PUDDING

Steps:

• Bring a small saucepan of water to the boil, add the rice and cook it for 2 minutes. Strain and set aside.
• Split the vanilla pod in half lengthways and scrape out the seeds. Place the pod and seeds in a large saucepan with the milk, sugar and salt and heat to a gentle simmer. Pour in the rice and stir well. Cover and simmer for 30-40 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the pan. Remove from the heat when all the liquid is absorbed and the rice is tender.
• Remove the vanilla pod. Add the egg yolks, return to the hob and heat gently for a few more minutes, stirring occasionally. Remove from the heat, stir in the butter and leave to cool.
• To make the caramel sauce, heat the sugar in a saucepan over a medium heat. Keep an eye on it and stir frequently to ensure the sugar doesn't burn. When the sugar has melted remove the pan from the heat, leave to cool for about a minute, then slowly pour in the cream and stir until you have a smooth sauce.
• Pour the rice pudding into individual small serving dishes. Serve the caramel sauce on the side for guests to add their own.

CROCK POT CARAMEL RICE PUDDING

Steps:

• Spray inside of 3 quart crock pot with nonstick cooking spray.
• Combine all ingredients in crock pot.
• Cover and cook on low for 3-4 hours or until liquid is absorbed and mixture is thickened.
• Stir well. Serve warm.

RICE PUDDING WITH SEA SALT-CARAMEL SAUCE

Steps:

• Bring milk, rice, and kosher salt to a boil in a medium saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl and let cool completely.
• Meanwhile, in another medium saucepan, stir together remaining 3/4 cup sugar and corn syrup. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally until mixture turns amber, 3 to 4 minutes more (if crystals start to form, brush down sides of pan with a wet pastry brush).
• Carefully add 1/2 cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky sea salt, and stir until smooth. Let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks; fold into cooled rice pudding. Cover and refrigerate until cold, at least 2 hours (and up to 2 days). Serve rice pudding in bowls with caramel sauce, pistachios, dried fruits, toffee, and fresh berries on the side.

SALTED-CARAMEL RICE PUDDING

Steps:

• 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.
• 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.
• 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.
• 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.

SLOW-COOKER CARAMEL RICE PUDDING

Steps:

• Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
• Mix all ingredients except sugar and cinnamon in cooker.
• Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
• Sprinkle pudding with sugar and cinnamon. Serve warm. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CROCKPOT CARAMEL RICE PUDDING...ARKANSAS LIVING (CIN)

Steps:

• 1. Spray inside of a 2 to 3 quart crockpot with non-stick cooking spray.
• 2. Mix all ingredients and put into crockpot.
• 3. Cover with lid and cook on low for 3 t0 4 hours, or until liquid is absorbed.
• 4. NOTE from Cin: The pic above is one I took in my kitchen. The antique dry sink has some antique jars on it that I painted flowers on the lids years ago. The dark colored bottle, with the Longanecker (Giraffe) stopper, is a bottle of some of my homemade vanilla. It is standing right in front of my Longanecker (Giraffe) cutting board with the grapes tied around his neck.

CARAMEL RICE PUDDING

Steps:

• 1. In a large pot place rice, water and sugar and bring to boil.
• 2. Reduce heat to very low and let it simmer for 45 to 60 min. or until rice is about double in size.
• 3. Add the evaporated milk and vanilla,stir and bring back to boil
• 4. Meanwhile in a metal oven pan add the caramel ingredients and bring to the boil over medium high heat, stirring until the sugar melts. Let it boil until it becomes golden brown in color (but watch it closely as it could burn easily)
• 5. Remove from heat and pour the pudding onto the hot caramel in the pan. (be careful as it could spatter)
• 6. Bake at 380 degrees f (200 c) for 20 min. or until the top is light golden brown.
• 7. Serve hot or let it cool then refrigerate and serve cold. (I like it both ways)