This delicious Slow Cooker Rice Pudding With Salted Caramel Sauce can be prepared ahead of time and reheated just before serving. Created by Leonie from The Style Insider.
DIRECTIONS
INGREDIENTS
- 3/4 cup long-grain white rice
- 3 cups Original Almond Breeze Almond Milk
- 3/4 cup coconut sugar
- 3/4 teaspoon ground cinnamon
- 1 pinch salt
- 1/3 cup preferred butter or coconut oil, melted
- Salted carmel sauce
- 1 cup coconut sugar
- 90g salted butter, cut up into cubes
- 1/2 cup cream/coconut cream
- 1 tsp salt
METHOD
- In a colander, rinse rice thoroughly under cold water.
- Put in lightly greased slow cooker.
- Add remaining ingredients, except for butter/coconut oil.
- Stir to combine.
- Pour butter/coconut oil over rice mixture.
- Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
- When ready to serve, spoon into dessert bowls and top with caramel sauce.
- Preferred salted caramel sauce (or make your own!)
- Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
- Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter/coconut oil. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of cream/coconut cream while stirring. Since the cream is colder than the caramel, the mixture will rapidly bubble and/or 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 of salt. Allow to cool down before using.
- Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
Serves 4
Prep Time 3 hours