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 smancy restaurant, you know the kind that make ‘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 smancy 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
- 2 and ½ cup rice already cooked
- 3 large eggs room temperature preferred
- 1 cup granulated sugar
- 2 teaspoon good vanilla
- ¼ teaspoon salt
- 2 tablespoon butter
- 2 cup milk heavy, whole, 2%, 1%, or skim
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- *optional raisins dried cranberries, toasted pecans, salted caramel
- 1 cup granulated sugar
- 6 Tablespoons salted butter cut up into pieces
- ½ cup heavy cream
- 1 teaspoon fleur de sel or any other flaky sea salt
- 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.
- 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.
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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!
silverbill says
This is an amazing recipe, thanks so much for posting it.
silverbill
Regina says
Where is the salted caramel recipe??? The title to the recipe is misleading.
karen says
Where is the salted caramel recipe?
Gail Szabo says
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
Annette H says
Recipe calls for COOKED rice
Colleen says
Gail, you use cooked rice for this recipe. Directions say 2 1/2 cups rice (already cooked).
Samantha @ Florassippi Girl says
Oh, that looks sooooo good!!!! Can’t wait to make this! Thanks for the recipe! Pinning. :o)
Bev says
Rice was supposed to be cooked before adding.