Rice Pudding With Sea Salt Caramel Sauce Recipes

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.

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.

Steps:

• To make the rice pudding. Bring about 3 cups of water and the salt to a boil in a medium to large saucepan. Stir the rice and boil for 10 minutes. Drain, and rinse out the pan.
• Put the milk and sugar in the pan and bring to a boil. Stir in the rice, reduce the heat to medium/medium-low, and cook at a steady simmer, stirring frequently. Pay particular attention at the beginning, because the milk has a tendency to bubble up exuberantly and will bubble over even in a tall pot if you don't catch it and stir it down in time. Stir in the vanilla at the end.
• To make the apples. Cut the apples into 1/4 inch thick slices and then cut each piece crosswise. Sprinkle the sugar in the center of a medium nonstick skillet. Moisten with a splash of lemon juice and then turn the heat to medium high. When the sugar melts, bubbles and start to color, either tilt the pan or stir the sugar with a fork or wooden spoon. As soon as the sugar is a nice amber color, pull the pan away from the heat. Stand away, because the mixture will splatter, and add the butter, swirling to mix it inches.
• Put the skillet on medium heat, pour in the cider, and add the salt. Bring the cider to a boil, then add the apples. cook, stirring often for 5 minutes, or until the apples are tender. Pour in the heavy cream and boil for 1 minute more, then turn the apples and caramel sauce into a heatproof bowl and allow to cool. The apples are ready to serve when they are just slightly warm or at room temperature. (Don't taste them as soon as they're cooked: the caramel is very hot.).
• Put a little of the caramel sauce in the bottom of each bowl or glass (Martini glasses look great), top with rice pudding, and finish with apples and a little more sauce. If you'd like, add a dollop of whipped 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.

Steps:

• Make the salted caramel sauce: In a small saucepan fitted with a candy thermometer, stir together the sugar, water, and salt until no clumps remain, brushing any sugar granules from the sides of the pot. Turn the heat to medium and cook the sugar mixture without stirring until the temperature reaches 350°F (180°C) and the color turns light amber brown, 10-15 minutes.
• Gently whisk in 1 piece of butter at a time until melted and incorporated.
• Remove the pot from the heat. Slowly pour in the heavy cream, whisking continuously to prevent the caramel from overflowing. Use caution as the mixture bubbles. Let the sauce cool completely, then transfer to an airtight container and store in the refrigerator for up to 1 month.
• Make the crispy rice treats: Grease a 9 x 13-inch glass baking dish with nonstick spray and line the bottom with parchment paper.
• In a large saucepan, melt the butter over medium heat until lightly browned, 3-4 minutes.
• With a rubber spatula, stir in the marshmallows until completely melted. Stir in the vanilla. Turn off the heat, add the puffed rice cereal, and stir until well coated.
• Spread half of the crispy rice mixture evenly in the prepared pan. Freeze for 15 minutes.
• Spread the salted caramel sauce evenly over the first layer of crispy rice treats and sprinkle with the flaky sea salt. Return the pan to the freezer for 10 minutes.
• Spread the rest of the crispy rice mixture evenly over the caramel sauce. (If the crispy rice mixture solidifies too much to spread, place the pot in the oven at 250°F (120°C) for 5 minutes to soften). Let the treats cool completely, about 20 minutes.
• Once cooled, invert the treats onto a cutting board and cut into 2-inch squares.
• Enjoy!

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.

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.

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the 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.