Salted Caramel Rice Pudding with Toasted Pecans
Dessert

Salted Caramel Rice Pudding

with Toasted Pecans

45 MIN
$15.99 4-6 Servings
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From the Test Kitchen

This rich dessert gets incredible, salty-sweet balance from the salted caramel we're spooning over our simple, creamy vanilla rice pudding. We're topping it all with toasted pecans for a bit of delicious crunch and nutty flavor.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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Nutrition Label
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fresh
ingredients
Salted Caramel Rice Pudding with Toasted Pecans
Title
  • ¾ cup Cream
  • ½ cup Sushi Rice
  • 5 Tbsps Light Brown Sugar
  • 2 tsps Vanilla Powder
  • ¼ cup Caramel Shards
  • ¼ cup Roasted Pecans
step-by-step
instructions
Make the rice pudding
1 Make the rice pudding

In a medium pot, combine the rice, sugar, vanilla powder, 3 1/4 cups of water, and 1/2 cup of the cream. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 30 to 40 minutes, or until thickened and the rice is tender. (As the liquid thickens, you’ll need to stir more frequently to avoid sticking and a skin from forming.) Turn off the heat.

Prepare & toast the pecans
2 Prepare & toast the pecans

Meanwhile, roughly chop the pecans. Place in a separate, small pot. Toast on medium-high, 2 to 3 minutes, stirring frequently, or until lightly browned. Transfer to a bowl. Wipe out the pot.

Make the salted caramel & serve your dish
3 Make the salted caramel & serve your dish

Once the rice pudding has cooked about 25 minutes, in the same pot used to toast the pecans, combine the caramel shards, remaining cream, and a big pinch of salt. Cook on medium, stirring constantly, 4 to 6 minutes, or until the caramel has dissolved and the mixture is thickened. Turn off the heat. Transfer the rice pudding to a large serving dish (or individual dishes). If serving the pudding later, cover with plastic wrap (making sure the plastic touches the pudding to prevent a film from forming) and refrigerate. Serve the rice pudding topped with the salted caramel and toasted pecans. Enjoy!

Tips from Home Chefs

Make the rice pudding
1 Make the rice pudding

In a medium pot, combine the rice, sugar, vanilla powder, 3 1/4 cups of water, and 1/2 cup of the cream. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 30 to 40 minutes, or until thickened and the rice is tender. (As the liquid thickens, you’ll need to stir more frequently to avoid sticking and a skin from forming.) Turn off the heat.

2 Prepare & toast the pecans

Meanwhile, roughly chop the pecans. Place in a separate, small pot. Toast on medium-high, 2 to 3 minutes, stirring frequently, or until lightly browned. Transfer to a bowl. Wipe out the pot.

Prepare & toast the pecans
Make the salted caramel & serve your dish
3 Make the salted caramel & serve your dish

Once the rice pudding has cooked about 25 minutes, in the same pot used to toast the pecans, combine the caramel shards, remaining cream, and a big pinch of salt. Cook on medium, stirring constantly, 4 to 6 minutes, or until the caramel has dissolved and the mixture is thickened. Turn off the heat. Transfer the rice pudding to a large serving dish (or individual dishes). If serving the pudding later, cover with plastic wrap (making sure the plastic touches the pudding to prevent a film from forming) and refrigerate. Serve the rice pudding topped with the salted caramel and toasted pecans. Enjoy!

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