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Rice Pudding with Salted Caramel and Raspberries

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.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
2 hrs 45 mins
Total Time
4 hrs
Servings: 4 servings
Calories: 419 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Place the rice in a fine mesh strainer and rinse for a minute or two.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.