Rice Pudding With Salted Caramel Sauce

1. 1

   Rinse the rice in cold water.

2. 2

   In a dutch oven, combine the milk, whipping cream, sugar, cinnamon, and vanilla bean, and bring to a boil. Add the rice, cook over low heat, covered, for 40 minutes.

3. 3

   If the pudding is not creamy enough, let it cook for 10 more minutes, stirring so it doesn't stick to the bottom of the pan.

4. 4

   In a small saucepan, heat the sugar to make a caramel, not too dark.

5. 5

   Do not add water, use only sugar.

6. 6

   Lightly heat the cream in the microwave and then add it to the caramel.

7. 7

   Watch out for splatters when adding the cream to the caramel.

8. 8

   Stir until smooth.

9. 9

   Then remove from heat and add the butter and the sea salt.

10. 10

    Stir and let it cool slightly.

11. 11

    To serve, pour the caramel into the bottom of a jar and top with the rice pudding or serve the rice pudding with a small pot of caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.