Rice Pudding with Salted Butter Caramel

Updated at: Wed, 16 Aug 2023 19:40:04 GMT

Step 1

Stir together all the rice pudding ingredients. Cook on low pressure for 14 minutes. Allow the pressure to release naturally (or alternatively, allow to release for 10 minutes naturally). Use the Saute function, bring to a boil and cook, stirring often, for 2-3 minutes Turn off saute function. Will continue to thicken as it stands.

Step 2

Heat the cream over low heat, but not boiling.

Step 3

In a large, deep saucepan, combine the sugar and 1/4 cup water. Heat over medium-high heat, swirling the pan occasionally but NOT STIRRING until the sugar has melted and it is a deep caramel color (8-10 minutes). Just before you get the color, remove the pan from heat and continue swirling. It will continue to caramelize.

Step 4

Using a wire whisk, beat the cream into the syurp. Beat the cubes of butter and the salt until melted and incorporated.

Step 5

Return pan to medium heat and bring to a boil, for 2-3 minutes, until the sauce becomes smooth and glossy. Allow to cool completely before storing or serving. It will keep in an airtight container in the refrigerator for up to a month.

Step 6

Note on reheating: microwave for approximately 15 seconds. Add a dash of milk or cream if needed.

1 liked

0 disliked