Miso Butterscotch Rice Pudding Recipe

Rinse and soak rice

Rinse 1 cup short-grain rice under cold running water until the water runs mostly clear to remove excess surface starch. Drain and let sit 10 minutes.

Cook rice

In a heavy-bottomed saucepan, combine the rinsed rice with 1 cup of water and bring to a gentle simmer over medium heat. Cover, reduce heat to low and cook until water is absorbed, about 10 minutes.

Simmer with milk

Add 4 cups whole milk and 1 cup heavy cream to the partially cooked rice. Increase heat to medium-low and bring to a low simmer. Stir frequently (every 2–3 minutes) to prevent sticking. Maintain a gentle simmer and cook until rice is very tender and mixture is thick and creamy, 30–35 minutes. If it gets too thick before rice is tender, add up to 1/2 cup additional milk in small increments.

Sweeten and temper yolks

Once the rice is soft and pudding-like, stir in 1 cup granulated sugar and 1 tsp fine sea salt until dissolved. Remove the pan from the heat. In a small bowl, whisk together 3 large egg yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot rice mixture, then slowly whisk the warmed yolk mixture back into the pot with the rice. Return the pot to very low heat and cook, stirring constantly, for 2–3 minutes until the pudding slightly thickens but does not boil (to avoid curdling). Remove from heat.

Finish base

Stir in optional 1 tsp butter and 1 tsp vanilla extract if using (vanilla was included in the sauce primarily — add here only if you prefer). Taste and adjust salt or sweetness; remember the miso butterscotch will add salt and depth.

Melt butter and sugars

In a small saucepan over medium heat, melt 6 tbs unsalted butter. Add 3 tbs light brown sugar and 3 tbs dark brown sugar. Stir constantly until the sugars dissolve and the mixture is bubbling gently, about 2–3 minutes.

Incorporate miso

Reduce heat to low. Whisk in 2 tbs light miso paste until fully incorporated and smooth. The miso will slightly thin the caramel and add savory depth.

Finish sauce

Slowly whisk in 2 tbs heavy cream to loosen the sauce to a pourable consistency. Stir in 1 tsp vanilla extract and 1 tsp low-sodium soy sauce. Taste and add a pinch of fine sea salt if needed. Keep warm off heat until ready to use.

Portion pudding

Spoon the warm rice pudding into 4 to 6 serving bowls (depending on desired portion size).

Top with sauce

Drizzle 1–2 tablespoons (or more to taste) of the miso butterscotch sauce over each portion. Reserve extra sauce for serving alongside.

Garnish

Sprinkle each portion with about 1/2 tsp toasted sesame seeds and a small pinch of coarse sea salt or flaked salt. For a subtle contrast, add a pinch of freshly ground black pepper if desired.

Serve

Serve warm or at room temperature. If making ahead, chill the pudding uncovered until cool, then cover and refrigerate; warm gently before serving and reheat extra sauce slightly before drizzling.