Jasmine Rice Pudding with Citrus Caramel Sauce

Courtesy of the Nathaniel Reid Bakery, St. Louis, MO, a delicate Jasmine rice pudding topped with a refreshing citrus caramel sauce.
Cuisine: American
Course: Desserts
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Prep Time 10 minutes
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Servings 6

Ingredients:

Blanched Rice

  • 1/2 Cup Jasmine Rice
  • 16 oz Water, Cold
  • pinch Sea Salt

Pudding

  • Blanched Rice, Prepared from step 1
  • 3 1/2 Cups Prairie Farms Whole Milk
  • 1/2 Vanilla Bean, split Scraped paste from inside
  • 1/4 Cup Sugar
  • 3 Tbsp Prairie Farms Heavy Whipping Cream

Citrus Caramel Sauce

  • 1/3 Cup Sugar
  • 2 Tbsp Prairie Farms Unsalted Butter
  • 1/3 Cup Prairie Farms Heavy Whipping Cream
  • 2 Tbsp Prairie Farms Heavy Whipping Cream
  • 1 Orange zest from outer peel
  • 1 Lemon zest from outer peel
  • pinch Kosher Salt

Directions:

Pudding

  • Add rice to a pot of salted cold water. Bring to a boil. Remove from heat, strain and rinse under cold water. Set aside.
  • In a medium sauce pan, add milk, vanilla bean paste and half the sugar. Bring to a simmer. Add rice and continue to cook on low for 20-25 minutes. Stir often to prevent scorching.
  • Add cream and remaining sugar. Stir pudding to blend. Set aside or chill if you prefer to serve pudding cold.

Citrus Caramel Sauce

  • In a small pot, add cream, butter, zests from fruit and a pinch of salt. Simmer for about 10 minutes to infuse the flavors.
  • In a separate pot over medium high heat, add sugar, cooking down into a golden brown caramel base. Stir frequently to prevent burning.
  • Remove from heat and immediately add half the infused cream, whisking to deglaze the pan. Slowly add the remaining cream mixture to incorporate.
  • Strain the caramel mixture through a metal sieve to remove the zest.
  • Serve rice pudding warm or cold, topping with warm caramel sauce as desired. Garnish with fresh lemon and orange zest. Refrigerate any leftovers.

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