Salted-Caramel Rice Pudding Recipe (2024)

This may seem odd, but straining the egg yolk through a fine sieve makes a noticable improvement to the texture. I do this with whole eggs or just yolks anytime I make a custard or pudding.

...and THANK YOU Samantha Seneviratne and NYT for calling out the specific amounts in brand table salt! .... 3/4 teaspoon Diamond Crystal kosher salt *OR* 1/2 teaspoon Morton kosher salt...this should help novice home cooks (me) with "too salty" or "not enough salt" results.

I haven't made this recipe, but I do have some experience of making rice pudding and not having it thicken properly. In general, it usually thickens better if you stir the milk/rice mixture vigorously and often during the first 20 minutes or so of cooking. It's similar to making a risotto--a lot of stirring early on releases the starch in the rice, thickening the mixture and making it creamy. Also, you could try using a shorter-grain rice. They are starchier and that helps with thickening.

The caramel and rice pudding was a DELICIOUS combo. I added about a 1/4 teaspoon of sea salt instead of the recommended salt. I would also recommend cooking it to the consistency you want the rice pudding to be. It did not solidify as much as is described in the directions, so i would probably cook it an additional 10-15 minutes more recommended than the recipe if you are looking for that creamier consistency.

I had to try this as soon as it appeared! I don’t like super sweet desserts, but this needs adjustments, for my taste. The caramel is salty and intense (yum), so the pudding needs to be a bit sweeter for better contrast I think. I’ll try 1/3 cup sugar next time. An inspired combination, thank you!

I had never made rice pudding so I tried this -- I cooked 25 minutes instead of 20 -- and it was way too runny (way too runny). From comparing to other recipes this has more milk and less rice, but it seems as if it was something that I did. I used Jasmine Rice, whole milk and did follow the recipe. Any ideas? I had to throw out the rest. On the caramel, I did find out not to put the heavy cream in all at once -- it siezed. Second time was better by slowly adding the cream.

I used store bought dulce de leche and swirled it around. So much faster and easier and still delicious.

I actually prefer short-grain rice in rice pudding. You'll achieve a different texture--and the call for jasmine here is also a call for a specific flavor--but the overall formula will still work very nicely.

Yes the eggs will cook through. This is called "tempering" the eggs. Make sure to do it a little at a time so they don't scramble!

RE: Too runny: It IS the rice/milk ratio. Cordau's tips are on target: enough of the rice's starch has to mix with milk to thicken it, and different kinds of rice absorb varying amounts of liquid (arborio the most, basmati the least). There's nothing wrong with runny puddings per se. South Asians cook sweetened, cardamom/saffron-spiced milk down to various concentrations, all are good - but if you wish, thicken the decanted liquid with cornstarch/tapioca flour, even gelatin.

For those who experienced 'runny' rice pudding, try using either short grain or arborio rice instead of jasmine. Short grain rice is the only type of rice typically used in rice pudding here in England (the land of rice pudding!), so much so that it is called 'pudding rice'. It's far more starchy and you should have no problem with thickening!

I made this exactly as written and it was perfect. Just go for it, you will be happy.

The flavor of this rice pudding is absolutely perfect. The first time I made it I must have had the heat down too low. I cooked it for 45 minutes and it was still thin. Second time around made sure it was at a good simmer, and still cooked it longer.Best rice pudding ever!Also, used dark brown sugar in the caramel second time around. Both versions were great.

4 cups of milk is way too much; it turned out nearly perfect with 2.5 cups. Next time I'll do 3.

It could! I'd recommend oat milk for good texture, but others could work too, though it will likely affect your cooking time (taste as you go).

This is amazing! I halved the recipe; used medium grain rice and 1.5 cups whole milk. It was ready in 20 minutes, nicely thick. Caramel sauce was also halved, came together beautifully. Very much a keeper.

This recipe turned out to be super-runny cold rice in sugar milk. I followed the recipe exactly as written so I don't know why this happened...

Outstanding. I didn’t have enough milk so I used 1c coconut milk/ 3 c milk. I’m lucky to have a pandan tree, so I added a leaf while simmering. When I tempered the eggs with hot pudding, I blasted it with an immersion blender. It thickened the rice pudding perfectly

This was a complete bomb- I cooked the rice 24 minutes, followed the recipe to the letter, and ended up with sweet rice soup. It never thickened……

Glad to say that this recipe works with instant rice and the whole milk equivalent of your favorite brand of Oatmilk!A couple modifications:1/3 cup of instant rice PER cup of Oatmilk used plus a little more than 1 tsp homemade vanilla extract. For 1 1/3 cups of rice, I used the same amount of brown sugar and yolk.

Wonderful flavors, but needs more rice. I will definitely make again, but will double or even triple the rice.

I made this recipe exactly as directed. Are you sure you meant 1/3 cup rice for 4 cups of milk? It was soup not pudding. Tasted great though. Next time I will use arborio rice and increase amount as this was way too runny.

The salted caramel was delicious. Other than that, I had problems with the proportions in this recipe, with the suggested cooking times, and with the choice of rice.While the need to make so many changes likely means I won't be making this again, I will say that there's too much milk for so little rice. A shorter grain rice would be a better choice here at the recommended cooking time. I had to cook the milk and rice much longer than recommended. Same experience browning the caramel.

Great recipe I used and always try to use unpasteurized milk when making rice pudding. The flavor is just different!

could this be done non-dairy? There are great dairy substitutes for both milk and cream, but does anyone know if that would inhibit the pudding from setting?

I started to make it as directed, but realized the milk wasn’t going to cook down enough with even double the cook time. I added rice and continued to cook and stir another 20 minutes and it was great!

Mistakes I made: “deep amber” is subjective but by the time I “immediately” added cream and butter it was black. I’d say “light amber” is a good stopping point. The rice pudding wasn’t sweet enough. I’d say 1/3 cup brown sugar. 1/2 tsp. Caramel was way too salty. I’d say 1/2 tsp tops.

I followed this recipe to a T! The pudding didn’t thicken like I expected. What am I doing wrong? It also felt like I cooked it for at least 30 min on the stove , stirring frequently.

Really delicious. The caramel is too salty for eating on its own but perfectly complements the mild rice pudding. I used 2% milk as that was what I had in the house, and it was great. I will definitely make this recipe again.

My pudding did not thicken. I followed directions as written. Any thoughts why it didn't?