Sometimes, you want a fancy dessert. Sometimes, you want something comforting and homey. This rice pudding recipe is both things rolled into one. A comforting and homey rice pudding, fancied up with a lemon-vanilla caramel sauce. The dessert looks very complicated, but it was really easy to make and the rice pudding and caramel can both be made a few days before you are going to serve it. This dessert would be perfect for a shower or after a brunch. Even though it seems like it would be rich and heavy, the raspberries and the lemon in the caramel make it very light tasting and fresh.
I usually make a baked version of rice pudding, but this stovetop version is just so creamy. It uses Arborio rice, which is the rice that you use for risotto, it becomes creamy without using actual cream. If you do not have raspberries in season or for whatever reason, blueberries would be a perfect substitute. Lemon and blueberries are made for each other. Another thought would to substitute the lemon juice in the caramel for fresh orange juice. I bet that would be amazing also.
for the rice pudding:
1/2 cup Arborio rice
2 cups milk
1/2 vanilla bean
6 Tablespoons sugar
1/2 pint raspberries
For the caramel:
3/4 cup sugar
1/2 cup light corn syrup
1/2 vanilla bean
3/4 cup fresh lemon juice
I make the caramel first. Put the sugar, corn syrup, and vanilla bean (scrape it before you put it in the pan) in a heavy saucepan.
Bring the mixture to a boil, and cook until it becomes a golden, amber color.
Carefully, stir the lemon juice in with a wooden spoon. Put the caramel in a container and let cool.
Combine the rice with the milk and vanilla bean.
Bring the rice to a simmer and cook until tender, 20 to 25 minutes.
Turn off the heat and stir in the sugar.
Layer the pudding into a glass and top with raspberries. Spoon the caramel over top. These can be made up to 8 hours before you are going to serve them.
This recipe comes from Gale Gand’s book Chocolate and Vanilla.