Rice pudding is, to put it simply, a textural delight. Sometimes I find that sweets like mousse or whipped cream or just regular pudding are all a little too much of the same and the pudding starts to taste too “pudding-y” — if that makes sense. After one bite, my mouth just feels like okay, this is it, there’s nowhere to go from here. (To be fair, I don’t have this problem with ice cream.) But that’s why rice pudding is so great. It’s creamy, but also full of texture, like slurping milk tea and boba through a straw, and has a bit of a tender chew. It’s a little retro but can be zhuzhed up to be a little fancy: like what we have here with this caramel rice pudding with chocolate ganache. ​

I’m so happy to be partnering with RiceSelect again (find my recipe for cheesy butternut squash risotto here) this time using their Jasmati rice variety. Jasmati is a hybrid of Thai jasmine rice and basmati white rice from RiceSelect’s Signature Line. It’s aromatic and holds up beautifully simmered in caramel milk and cream — without getting soggy after sitting in the fridge. Plus, I love the resealable jars the rice from RiceSelect comes in. No fiddling with a floppy bag that isn’t guaranteed to keep the rice fresh and they’re just easier to store (you can also stack them!) Bonus: hands or measuring cups can fit into the jar opening, which also provides a good spout for pouring the rice out.​

​This rice pudding starts off with making a very basic caramel, and don’t be intimidated! All you have to do is make sure you have all your ingredients measured out and know the signs to look for. No thermometer required. Once the molten sugar starts to turn a deep amber, letting off wisps of smoke, it’s time to immediately stir in the heavy cream and then the milk, otherwise it will burn. Then it’s just simmering and stirring and waiting. It’s a trade-off: a super simple recipe for a little bit of patience. ​

Did you make this recipe? I want to see! Tag me @easygayoven on TikTok and Instagram. ​

Caramel Rice Pudding

Print Recipe

The perfect make-ahead dessert, this caramel rice pudding starts with an easy caramel made in the same pot, and ends with a chocolate ganache topping and some flakey sea salt.

Course Dessert

Keyword caramel, chocolate, chocolate ganache, rice, rice pudding

Cook Time 3 hours hrs

Active Time 1 hour hr 15 minutes mins

Servings 4 servings (or 6 smaller size)

Ingredients

Rice Pudding

• 1/2 cup granulated sugar 110 grams
• 2 tablespoons water
• 1/2 cup heavy cream 118 milliliters
• 3 1/2 cups whole milk 828 milliliters
• 3/4 teaspoon kosher salt ½ teaspoon if using table salt
• The seeds from half a vanilla bean pod or 2 teaspoons vanilla extract
• 1/2 cup RiceSelect Jasmati rice
• 2 tablespoons unsalted butter 28 grams

Ganache

• 4 ounces semi-sweet chocolate finely chopped
• 1/2 cup heavy cream 118 milliliters

Instructions

• Have all your ingredients measured out and ready to go.
• Make the caramel. Combine the sugar and water in a heavy bottomed saucepan or Dutch oven. (Avoid pans with dark bottoms otherwise it will be hard to see how much caramel has cooked.) Cook over medium heat, without stirring, until the sugar has totally melted and is beginning to turn light amber. If the sugar crystals, don’t panic, just allow it to keep cooking and it will melt again.
• Once the mixture is a deep amber color and just starting to let off wisps of smoke, remove from the heat and pour in the heavy cream all at once, stir vigorously with a whisk, then pour in the milk. Scrape the bottom of the pan to loosen up any seized caramel — it will melt into the mixture. Whisk in the salt and vanilla and return to the stove over medium-high heat. Bring the mixture to a boil and then immediately turn down to medium-low heat. Add in the rice.
• Cook the rice at a simmer for about 35 to 45 minutes, stirring and scraping the bottom of the pan regularly, especially towards the beginning. Continue cooking until the pudding has thickened, the milk has been absorbed, and most importantly, the rice is tender with just a bit of chew in the middle. Pour the pudding into four to six individual serving vessels, or a large bowl, and set aside while you make the chocolate ganache. If you’re not making the ganache, press some plastic wrap directly onto the surface of each pudding to prevent them forming a skin, and then chill them in the refrigerator before serving, about one to two hours.
• For the chocolate ganache, place the finely chopped chocolate in a small, heat-safe bowl. Heat the cream over the stove or in the microwave until it is just barely simmering, then pour it over the chocolate and cover the bowl for about 30 seconds. Stir together the chocolate and cream just until homogenous. Pour the ganache in a thin layer on top of each pudding, gently jostling them to level out the chocolate. Chill the puddings in the refrigerator to cool and set completely before serving, about one to two hours. Sprinkle with flakey salt, if desired, and serve!

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