Caramel Rice Pudding With Marshmallow Topping Recipes

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CARAMEL-RICE PUDDING WITH MARSHMALLOW TOPPING



Caramel-Rice Pudding with Marshmallow Topping image

A warm comforting dulce de leche-inspired dessert for when the weather cools.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

1-1/2 cups water
1 cup extra long-grain white rice, uncooked
5 cups milk
15 KRAFT Caramels
1 tsp. vanilla
3 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Bring water and rice to boil in large saucepan; cover. Simmer on low heat 15 min.
  • Stir in milk; cook; uncovered, 25 min. or until rice is tender, stirring frequently. (Do not overcook. Mixture should resemble thick cooked oatmeal.) Add caramels; cook 5 min. or until melted, stirring frequently. Stir in vanilla. Pour into 2-qt. casserole; top with marshmallows.
  • Heat broiler. Broil pudding, 6 inches from heat, 3 to 5 min. or until marshmallows are lightly browned. Serve immediately.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 19 g, Protein 5 g

CARAMEL RICE PUDDING



Caramel Rice Pudding image

Provided by Nathalie Benezet

Categories     Milk/Cream     Dessert     Christmas     Cocktail Party     New Year's Eve     Party     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20

Number Of Ingredients 11

For the rice pudding
200 g (7 oz/1 cup) short-grain pudding rice
1 vanilla pod
900 ml (30 fl oz/33/4 cups) milk
75 g (21/2 oz/3/4cups) caster (superfine) sugar
pinch of salt
3 egg yolks
50 g (2 oz/1/4 cup) butter
For the caramel sauce
150 g (5 oz/3/4 cup) light soft brown sugar
200 ml (7 fl oz/scant 1 cup) double (heavy) cream

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.

RICE PUDDINGS WITH CARAMEL GALA APPLES



Rice Puddings with Caramel Gala Apples image

Provided by Dorie Greenspan

Categories     Milk/Cream     Rice     Dessert     Kid-Friendly     Apple     Fall     Simmer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

Puddings:
3 cups water
1/4 teaspoon salt
1/2 cup arborio rice or medium-grain white rice
4 cups whole milk
1/3 cup sugar
2 teaspoons vanilla extract
Caramel apples:
2 medium Gala or Fuji apples (13 to 14 ounces total)
1/4 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, room temperature
1/2 cup apple cider
Pinch of salt
1/2 cup heavy whipping cream
Whipped cream (for topping; optional)

Steps:

  • For puddings:
  • Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
  • For caramel apples:
  • Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
  • Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.

STICKY TOFFEE RICE PUDDING WITH CARAMEL CREAM



Sticky Toffee Rice Pudding with Caramel Cream image

The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 11

3 cups water
1 cup uncooked medium grain rice
1/4 teaspoon salt
3 cups pitted dates, chopped
3 cups 2% milk
2 teaspoons vanilla extract
1 cup packed brown sugar
1-1/2 cups heavy whipping cream, divided
1/4 cup butter, cubed
1/2 cup sour cream
1/4 cup hot caramel ice cream topping

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.

Nutrition Facts : Calories 329 calories, Fat 14g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 112mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

RICE PUDDING WITH SEA SALT-CARAMEL SAUCE



Rice Pudding with Sea Salt-Caramel Sauce image

With a little love and the right recipe, the humble rice pudding can be positively romantic. Our pudding gets a mousse-like fluff from folding in whipped cream, while toppings such as berries, chopped toffee, pistachios, and a sea-salt-flecked caramel sauce make it dazzle for date night. Pick up your spoons and end the evening on a high note.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h50m

Number Of Ingredients 10

2 cups whole milk
1/4 cup Italian short-grain rice, such as Carnaroli or Arborio
1/4 teaspoon kosher salt
2 tablespoons plus 3/4 cup granulated sugar (for caramel)
1 teaspoon pure vanilla paste or extract
1/4 cup light corn syrup
1 1/4 cups heavy cream
1/2 teaspoon flaky sea salt, such as Jacobsen
Chopped pistachios, raisins, dried apricots, and toffee bits, for serving
Fresh raspberries and blackberries, for topping

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.

CARAMEL RICE PUDDING



Caramel Rice Pudding image

Make and share this Caramel Rice Pudding recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 456.5, Fat 10.3, SaturatedFat 6.3, Cholesterol 38.9, Sodium 145.6, Carbohydrate 80.3, Fiber 0.9, Sugar 45.3, Protein 11.7

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