My Best Caramel Rice Pudding Food

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.

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.

COCONUT-CARAMEL RICE PUDDING

Steps:

• Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
• Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely.
• Refrigerate 3 hours or until chilled.

CARAMELIZED RICE PUDDINGS

Steps:

• Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.
• Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.
• Bake until almost set, 15 minutes. Let cool 10 minutes.
• Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

CREAMIEST RICE PUDDING

Steps:

• In a large saucepan over medium-low heat, combine 1/2 gallon milk, sugar and rice. Simmer, covered, 1 hour, stirring frequently. Remove pan from heat and let rest 10 minutes.
• In a small bowl, combine eggs, 1/4 cup milk, salt and vanilla. Stir into rice mixture and return pot to low heat, stirring constantly, for 2 minutes. Pour into a 9x13 inch dish and cover with plastic wrap, folding back the corners to allow the steam to escape.
• When pudding has cooled to room temperature, remove plastic wrap and sprinkle surface of pudding with cinnamon. Cover tightly (with fresh wrap) and refrigerate 8 hours or overnight before serving.

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.

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 occasionally.
• Sprinkle with sugar and cinnamon.
• Serve warm.

CARAMEL RICE PUDDING

Steps:

• Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients.
• Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven (275F) for 2 - 2 1/2 hours, until rice is tender and creamy.
• Stir every 30 minutes during cooking and add more milk if necessary.
• When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.

MY BEST CARAMEL RICE PUDDING

Steps:

• spray a pan.
• mix all ingredients except sugar and cinnamon.
• cover and cook on low heat setting 3-4 hours, or until liquid is absorbed, stir pudding.
• sprinkle pudding with sugar and cinnamon.
• serve warm.

CARAMEL-RICE PUDDING WITH MARSHMALLOW TOPPING

Steps:

• Bring water and rice to boil in large saucepan; cover. Simmer on low heat 15 min.
• Stir in milk; cook; uncovered, 25 min. or until rice is tender, stirring frequently. (Do not overcook. Mixture should resemble thick cooked oatmeal.) Add caramels; cook 5 min. or until melted, stirring frequently. Stir in vanilla. Pour into 2-qt. casserole; top with marshmallows.
• Heat broiler. Broil pudding, 6 inches from heat, 3 to 5 min. or until marshmallows are lightly browned. Serve immediately.

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.

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.