If you were to close your eyes and think of childhood dishes, what would it be? For me, it would have to be crepes and Caramel Rice or Polenta Pudding. I still see my mom boiling the rice, or the polenta in the vanilla flavored milk. I still see her stirring the caramel and pouring the polenta or the rice pudding in the caramel. It would bubble up and almost spill over the dish. It smelled so good and looked so yummy then, that it was hard to wait another 10 minutes for the dish to bake in the oven.

Though I dreamed of this dish for ever, I never prepared it because it was made with rice or polenta and because it is not exactly a light dessert. At my age, I tend to gravitate to lighter dessert. Those that are not so heavy on your stomach, and those that not do so much damage to your waste line;-)

This weekend, however, in light of stepping up my diet and including more starch in my diet ( i have been having problem of low blood pressure, and hypoglycemia),  I decided fix Caramel Rice Pudding.

As i was fixing the various steps, I found it really difficult not to devour the rice pudding before it was completely finished….

Ingredients for a dish for 8-12 people:

• 250 gr. or 1 cup of rice
• 1 liter or  about 4 cup of whole milk
• 100 gr. or about 1/2 cup of sugar
• 2 tbsp. of vanilla extract
• 5 yolks
• 100 gr.  or about 1/2 cup of raisins
• 100 gr. or about 1/2 cup of sugar

1.  Place the rice, sugar, vanilla extract and milk in a large pot. Mix well and cook over a medium-high heat until it comes to boil.
2. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
3. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar,  and turn the heat to medium-high. DO NOT STIR!!!
4. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
5. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert. I used the scalloped Square mold from Demarle because the caramel does not stick in it and it makes a beautiful cake!!!
6. Add 100 gr of sugar, the raisins and the 5 yolks to the rice pudding and stir well.
7. Pour in the rice pudding a top the caramel. Do not stir.
8. Place the pot, or the dish back into the oven, in a water bath of about 1/2 inch,  and cook the rice for another 10 minutes. YUM!!!! Try not to eat all at once when taking it out of the oven;-).
9. Before eating, invert the cake to show off. 

Caramel Rice Pudding

• Servings: 6-8 persons
• Time: 25 minutes
• Difficulty: Easy
• Print

• Ingredients for a dish for 8-12 people:
• 250 gr.  or 2 cups of rice
• 1 liter or 4 cups of whole milk
• 100 gr. or about 1/2 cup of sugar
• 2 tbsp. of vanilla extract
• 5 yolks
• 100 gr. or about 1/2 cup of raisins
• 100 gr. or about 1/2 of sugar

1. Place the rice, sugar, vanilla extract and milk in a large pot.
2. Mix well and cook over a medium-high heat until it comes to boil.
3. Then turn the oven to 400, and when the temperature has reached its temperature, place the pot in the oven and let the rice cook for 15 minutes.
4. While the rice is cooking, place another pot over the stove, add 100 gr. of sugar and turn the heat to medium-high. DO NOT STIR!!!
5. When the sugar is starting to melt and becoming golden amber color, start stirring. Let the sugar melt completely into a golden caramel.
6. Either pour the caramel into a dish of your choice, or leave it into your pot if you don’t want to present your dessert.
7. When the rice has cooked for 15 minutes, add the sugar, vanilla extract, raisins and yolks and mix well.
8. Pour the rice pudding mixture atop the caramel. Do not stir. Place the pot, or the dish back into the oven and cook the rice for another 10 minutes. YUM!!!! and try not to eat all at once;-)

Bon Appetit and Happy Cooking!!!

If you like what you see and read, please share;-) Merci Beaucoup!