Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans
This post may contain affiliate links that won’t change your price but will share some commission.
Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans is a classic dessert recipe. It’s full of flavor made better with caramel and pecans!
Oh the memories this Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans brings back. Before I started school, a couple of older ladies kept me every day while my mother taught school. Even though I was really young, I remember having rice pudding for dessert at their house. It seemed like we had it every day, but I’m sure we didn’t. I remember how creamy, smooth and sweet it was.
When I got older and no longer stayed with them, I remember wishing I had this dessert. Because my dad didn’t like rice pudding my mom never made it. At the time, I didn’t know what it was. I mean, I didn’t know it was rice. I probably would not have like it if I’d known. You know, because kids are weird like that and I’m crazy picky, well, no my oldest son beats me in that area.
A lesson in history
Many years later at a fancy-schmancy restaurant, you know the kind that makes ‘poor man’s food’ like shrimp and grits and bread pudding and put a hefty price tag on it? They call it Southern gourmet and that ‘gourmet’ makes it somehow more expensive. Shrimp and grits, po’boy sandwiches, bread pudding, rice pudding are all foods made from food that couldn’t be wasted and thrown away. Remember the South was pour for decades? You just couldn’t waste food, too many mouths to feed and not enough money to do it. My granny made apple jelly from the rinds and cores of apples! She had 8 children and a farmer’s income. Back to the fancy-schmancy restaurant…I tried my husband’s dessert and lo and behold it was my favorite dessert from my childhood! Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans! Who knew?!
Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans
To my Old Fashioned Rice Pudding, I added Salted Caramel and Toasted Pecans. It’s a texture thing, but I liked to better, plus it’s prettier to accessorize.
I love recipes like Rice Pudding, Butter Roll, and Old Fashioned Cinnamon Rolls (no yeast! Yay!) Childhood recipes and foods that we have every holiday become so special. Except that one year my SIL put chocolate on her sweet potato casserole because she was out of marshmallows! That holds a memory alright, and not a good one! #donttryit
Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans
Ingredients
OLD FASHIONED RICE PUDDING
- 2 and ½ cup rice already cooked
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 tablespoon butter
- 2 cup whole milk heavy, whole, 2%, 1%, or skim
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cinnamon
- *optional raisins dried cranberries, toasted pecans, salted caramel
SALTED CARAMEL
- 1 cup granulated sugar
- 6 Tablespoons salted butter cut up into pieces
- ½ cup heavy whipping cream
- 1 teaspoon fleur de sel or any other flaky sea salt
Instructions
OLD FASHIONED RICE PUDDING
- Preheat oven to 350 degrees F.
- Melt 2 tablespoon butter in the bottom of an 8x11.5 inch casserole dish.
- Scald milk, this is heated until just before boiling.
- Stir rice into milk. Add nutmeg, cinnamon, sugar, and salt and stir.
- Temper eggs, then add to milk mixture.
- Stir in vanilla.
- Add raisins if desired.
- Bake 45 to 50 minutes. Center will still be 'shaky'. It will firm as it cools.
- Cool on a wire rack.
- Serve warm.
- Toast nuts and garnish if desired
- Top with salted caramel if desired. This can be a homemade or ready-made ice cream topping.
SALTED CARAMEL
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant spatula or wooden spoon.
- Sugar will first form clumps then eventually melt into a thick brown liquid as you stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. The caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream stirring as you pour. The mixture will rapidly bubble and splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon salt. Allow to cool down before serving.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Sharing with friends at Weekend Potluck and Meal Plan Monday.
For more scrumptious recipes, fun projects and exciting news, follow me around the web!
Pinterest, Facebook, Twitter, Instagram
Hungry for more? In addition to my Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans try these classics too
I hope you’ll try my Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans!
Way to sweet will make it again with half the sugar.
Will make it soon with evaporated milk, my mom made something like this also with the rice precooked
I don’t have heavy cream. Will the caramel sauce still work if I use a milk and butter substitute for the heavy cream???
yes it will
This is an amazing recipe, thanks so much for posting it.
silverbill
Where is the salted caramel recipe??? The title to the recipe is misleading.
Where is the salted caramel recipe?
This recipe sounded so good, however I must have made some terrible mistakes. The rice was not done and it was very dry. I scolded the milk and added the rice. I did not take the pan off the heat, then added sugar and salt. The rice did not absorb all the milk before I added the egg. Please help, I am sure this is a yummy desert .
Thank you, Gail Szabo
Recipe calls for COOKED rice
Gail, you use cooked rice for this recipe. Directions say 2 1/2 cups rice (already cooked).
Oh, that looks sooooo good!!!! Can’t wait to make this! Thanks for the recipe! Pinning. :o)
Rice was supposed to be cooked before adding.