Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans

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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!

Old Fashioned Rice Pudding with Salted Caramel and Toasted Pecans via callmepmc.com

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.

Old Fashioned Rice Pudding with Salted Caramel and Toasted Pecans

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 Fashion Rice Pudding with Salted Caramel and Toasted Pecans

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

Rice Pudding with Salted Caramel and Toasted Pecans

Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans

Creamy and rich, Old Fashioned Rice Pudding is a spoon full of heaven. Rice Pudding is a very easy dessert to make and always gets rave reviews.
Author: Paula
4.67 from 6 votes
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings

Ingredients

OLD FASHIONED RICE PUDDING

  • 2 and ½ cup rice already cooked
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon butter
  • 2 cup milk heavy, whole, 2%, 1%, or skim
  • teaspoon ground nutmeg
  • 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 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

Calories: 416kcal | Carbohydrates: 67g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 350mg | Potassium: 123mg | Fiber: 1g | Sugar: 36g | Vitamin A: 512IU | Calcium: 72mg | Iron: 1mg
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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

Butter Roll

Old Fashion Southern Favorite Butter Roll dessert

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Chocolate Chess Pie

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I hope you’ll try my Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans!

15 Comments

    1. Will make it soon with evaporated milk, my mom made something like this also with the rice precooked

  1. I don’t have heavy cream. Will the caramel sauce still work if I use a milk and butter substitute for the heavy cream???

  2. 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

    1. Gail, you use cooked rice for this recipe. Directions say 2 1/2 cups rice (already cooked).

  3. Pingback: Old Fashion Rice Pudding Recipe with Salted Caramel and Toasted… | 1800GOODFOOD® Blog

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