Rice pudding with caramel syrup
Indulge in the comforting sweetness of our Rice Pudding with Caramel Syrup, a classic dessert that transcends generations and cultures. Creamy, velvety rice pudding takes center stage, crowned with a golden cascade of rich caramel syrup.
Ingredients
- 1 cup rice
- 3 cups water
- 1 glass of fresh milk whole
- 1 wineglass cream
- 1 pinch vanilla
- 6 tbsp. tablespoon sugar
- 1 tsp. sweet cinnamon
- 1 ½ tsp. tablespoon cornstarch
- For the syrup:
- 1 cup sugar syrup
- 1 cup water
- 1 cup sugar for caramel
- 1 tsp. fresh lemon juice
Instructions
- Wash rice in a colander with cold water. You put in a pot with three cups of water. Prefer to rice pilaf. The simmer until they break and become jelly. From the top throw in the cinnamon and vanilla. When it starts to thicken and boiled rice, add milk and cream. Add the sugar and stir until dissolved. Cook over low heat, stirring with a wooden spoon to prevent sticking.
- Dissolve the cornflour in some water and pour into the saucepan. Stir until the mixture may start to thicken. The remove from heat, let it come to room temperature and pour into a cake mold or 6 small ramekins. Allow to thicken from the refrigerator and then refrigerate for 2 hours.
- Prepare the syrup: In a saucepan put 1 cup sugar and 1 cup water. Cook over medium heat until the sugar melts and become siropaki.
- At the same time prepare the caramel: Pour into a ramekin 1 cup sugar, heat it well by throwing a teaspoon of lemon. Let it be a golden caramel. Once done and while still hot, pour in the boiling syrup and stir well. Continue cooking until the caramel is completely dissolved. Remove the pan from heat and allow syrup to cool, stirring occasionally.
- Wet the rice pudding formitses of external hot water and xeformarete a disk or platter. Pour the rice pudding with caramel syrup and offer it to your friends.
Video
Notes
Start by simmering rice in a mixture of milk, sugar, and a hint of vanilla, stirring frequently until the rice is tender and the mixture thickens to a pudding consistency.
For the caramel syrup, melt sugar in a saucepan over medium heat until it turns a deep amber color. Be vigilant and swirl the pan gently to ensure even caramelization. Gradually add warm water, stirring constantly, until you achieve a smooth syrup.
Layer the creamy rice pudding into serving dishes and generously drizzle the golden caramel syrup on top. Allow the dessert to cool slightly before serving, letting the flavors meld.
For added texture and flavor, consider garnishing with a sprinkle of cinnamon or a handful of toasted nuts.
This Rice Pudding with Caramel Syrup is a nostalgic treat that brings warmth and sweetness to any table. Enjoy the comforting embrace of this timeless dessert!