Rice pudding with caramel

I recently made a version of rice pudding with caramel, without planning it from the start. I wanted to try something different from the classic rice pudding, and it turned out well. The process isn't complicated, but it requires a bit of attention to the caramel. I used readily available ingredients, and it's not an expensive recipe. It's the kind of dessert you can make in an afternoon, without needing advanced techniques.

Quick Info

Total time: about 50-60 minutes
Preparation time: 10 minutes
Cooking time: 40-50 minutes
Servings: 4-6
Difficulty: easy
Recipe type: quick dessert, suitable for any day

Ingredients

1 cup white rice
4 cups milk (regular sweet milk)
1 cup raw sugar
50 g butter

Preparation steps

1. The milk is brought to a boil in a pot with thick walls. This helps prevent it from sticking to the bottom.

2. The rice is rinsed in several waters. I put it in a sieve and rinsed well until the water became clearer. It is then added directly to the hot milk.

3. Stir with a wooden spoon, especially at the beginning, to prevent sticking. The heat should be moderate, not high.

4. While the rice is boiling, prepare the caramel. I put the sugar in a small pot over low heat. Let it melt, stirring occasionally, just enough to prevent it from sticking. It's important not to burn it, just to melt it.

5. When the sugar is completely melted, remove it from the heat and add the butter cut into small cubes. Stir quickly with the wooden spoon until it homogenizes. If it doesn’t combine at first, I put it back on the heat for a few seconds, but not for long.

6. I strained the caramel through a small sieve to remove any remaining crystals.

7. When the rice is cooked and the mixture has started to thicken, remove the pot from the heat. Pour the caramel immediately over the cooked rice and mix well. Everything should homogenize while it's warm.

8. Pour into molds or glass or ceramic dishes. You can sprinkle a bit of vanilla sugar on top at the end, to taste.

Why I make this recipe often

It's simple, doesn't require expensive or hard-to-find ingredients, and is easy to adapt. I also like that it can be made with what I already have at home. For the caramelized taste, it's worth trying at least once.

Tips and variations

Tips

- Use a pot with a thick bottom for the rice, not a thin one.
- Don’t leave the caramel unattended. If it burns, it becomes bitter.
- Stir fairly often, especially at the beginning.
- If you want a sweeter mixture, you can add extra sugar at the end, to taste.

Substitutes

- Instead of raw sugar, white sugar can also be used, but the taste won't be as intense.
- Butter can be replaced with margarine, but the texture and taste will be different.
- Plant-based milk hasn't been tested for this recipe; it may alter the texture.

Variations

- You can add vanilla directly to the milk for flavor.
- A bit of ground nuts sprinkled on top after cooling adds texture and flavor.

Serving ideas

- It is usually served warm or at room temperature.
- For a more festive effect, chopped nuts or almonds can be sprinkled on top.
- It also goes well with a sprinkle of cinnamon, if you like.

Frequently asked questions

1. Can I use pre-cooked rice for this recipe?
I do not recommend it. Pre-cooked rice does not have the same texture and does not absorb milk the same way.

2. Can it be made with white sugar instead of raw?
Yes, but the caramel flavor will be less intense, and the final color will be slightly different.

3. Does the caramel always need to be strained?
It’s not mandatory, but if there are crystals or hard pieces, it helps achieve a smoother texture.

4. Can I make the recipe without butter?
Without butter, the caramel won’t be as creamy. If you need to avoid butter, you can try, but the taste and consistency will be affected.

5. How thick should the rice pudding be before adding the caramel?
The mixture should be slightly thickened, the rice should be fully cooked, and the liquid should have thickened but not be completely dry.

Nutritional values

Approximately, per serving (out of 6): about 250-300 kcal.
Carbohydrates: 50-55 g
Proteins: 5-6 g
Fats: 5-7 g
Approximate values. Sugar and butter raise the calorie count. It depends on the portion sizes and the type of milk used.

Storage and reheating

It can be stored in the refrigerator, covered, for a maximum of 2 days. When reheating, if it hardens too much, a little cold milk can be added and stirred gently. Reheating is done over low heat or in the microwave, stirring occasionally. After 2 days, the texture is no longer as pleasant.

The recipe is not suitable for freezing. It is best served fresh.