Caramelized Rice Pudding Recipe

Inspired by South House

Time40m

Serves4

Cinnamon, Vanilla, Almond Milk, Pecans, Apricot Marmalade

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Ingredients

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1
Cook the Rice
In a medium saucepan, combine the Arborio rice, almond milk, and a pinch of salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
2
Add Flavorings
Stir in the granulated sugar, cinnamon, and vanilla extract. Cook for an additional 5 minutes, stirring frequently until the sugar is dissolved and the pudding is creamy.
3
Caramelize the Pecans
In a separate pan, toast the chopped pecans over medium heat until fragrant, about 3-5 minutes. Add a tablespoon of sugar and continue to stir until the sugar has melted and caramelized. Remove from heat and set aside.
4
Serve the Pudding
Spoon the rice pudding into serving bowls, top with a dollop of apricot marmalade, and sprinkle the caramelized pecans on top. Serve warm or chilled.