Caramel Rice Dessert Recipes

CARAMEL RICE KRISPIE TREATS

Steps:

• In a heavy bottomed saucepan, melt together the butter, brown sugar and honey.
• Bring to a boil and cook for 5 minutes (watching carefully, and stirring often).
• Mix in the rice krispie cereal, and mix until well combined.
• Either press into an 8x8 tin, or scoop into domes into mini muffin cups.
• Allow to cool completely before cutting into squares.
• Devour.

SALTED-CARAMEL RICE PUDDING

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.

CARAMEL RICE PUDDING

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.