Rice Pudding with Salted Caramel and Raspberries
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Rice Pudding with Salted Caramel and Raspberries
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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.
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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
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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.
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 Information
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Serving
1/4 of recipe
Calories
419kcal
(21%)
Carbohydrates
68g
(23%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
43mg
(14%)
Sodium
219mg
(9%)
Fiber
5g
(20%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 419kcal | 21% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 43mg | 14% |
| Sodium | 219mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
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