My dear friend Debbie swears by warm rice pudding, but I'll never agree. For me, rice pudding is best served straight from the fridge. I want it cold. I want it thick. I want it creamy. I've made various rice puddings over the years, but I may have finally found my go-to recipe. In this version, I make a quick caramel sauce in the bottom of the pan with butter and brown sugar before adding milk and rice to simmer slowly. It's decadent, to say the least.
2 tablespoons Butter
½ cup Brown Sugar
½ cup Heavy Cream
3 cups Milk
¼ teaspoon Salt
½ cup Arborio Rice
½ cup Sliced Almonds, toasted
½ teaspoon Almond Extract
Add butter to heavy-bottomed saucepan. Melt over medium heat.
Add brown sugar, stir to combine. Over medium-low heat, cook for 2-3 minutes. Sugar should begin to bubble and melt.
Whisk in heavy cream, continue to cook for 2-3 minutes, until bubbling and slightly thicker.
Whisk in milk and salt.
Whisk in rice, stir to combine.
Bring just barely to a boil, then drop heat and let pot simmer for 35-40 minutes. Rice should be tender and plump, cream should be thickened. Stir occasionally to avoid scorching on the bottom.
When pudding is done, turn off the heat and stir in almond extract and toasted almonds.
Serve warm, or chill in fridge.