- Rinse the rice under cold water until the water runs clear.
- In a large pot, add the rice, milk, cinnamon stick, and a pinch of salt. Bring to a boil, then reduce the heat to low.
- Cook over low heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
- Cook until the rice is tender and has absorbed most of the milk.
- Add the sugar and vanilla extract to the rice. Continue cooking over low heat until the rice pudding has a creamy and thick consistency.
- Remove the cinnamon stick and let the rice pudding cool.
- In a small pan, place the sugar and water. Heat over medium-high heat, without stirring, until the sugar is dissolved and turns a dark golden color.
- Immediately remove the pan from the heat to prevent the caramel from burning.
- Quickly pour the caramel into the bottom of individual serving dishes where you will serve the rice pudding.
Assembly:
- Serve the caramelized rice pudding in the dishes over the caramel.
- Refrigerate for at least 2 hours before serving to allow the caramel to solidify and blend with the rice pudding.
- When serving, you can decorate with an additional drizzle of liquid caramel or citrus zest.
Enjoy this delicious and comforting caramelized rice pudding!
BONUS RECIPE: Try this Amazing Blackberry Margarita
Who says you can’t enjoy a delicious cocktail? Treat yourself to a refreshing Blackberry Margarita filled with luscious blackberries – it’s one of my all-time favorites!
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