Old Fashioned Rice Pudding Recipe with Salted Caramel and Toasted Pecans

Step 1

Preheat oven to 350 degrees F.

Step 2

Melt 2 tablespoon butter in the bottom of an 8x11.5 inch casserole dish.

Step 3

Scald milk, this is heated until just before boiling.

Step 4

Stir rice into milk. Add nutmeg, cinnamon, sugar, and salt and stir.

Step 5

Temper eggs, then add to milk mixture.

Step 6

Stir in vanilla.

Step 7

Add raisins if desired.

Step 8

Bake 45 to 50 minutes. Center will still be 'shaky'. It will firm as it cools.

Step 9

Cool on a wire rack.

Step 10

Serve warm.

Step 11

Toast nuts and garnish if desired

Step 12

Top with salted caramel if desired. This can be a homemade or ready-made ice cream topping.

Step 13

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant spatula or wooden spoon.

Step 14

Sugar will first form clumps then eventually melt into a thick brown liquid as you stir. Be careful not to burn.

Step 15

Once sugar is completely melted, immediately add the butter. The caramel will bubble rapidly when the butter is added.

Step 16

Stir the butter into the caramel until it is completely melted, 2-3 minutes.

Step 17

Very slowly, drizzle in 1/2 cup of heavy cream stirring as you pour. The mixture will rapidly bubble and splatter when added.

Step 18

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Step 19

Remove from heat and stir in 1 teaspoon salt. Allow to cool down before serving.