Searching for an exquisite yet effortlessly elegant dessert to captivate your guests or elevate a special evening at home? This delightful Rice Pudding with Raspberries and Salted Caramel offers a perfect blend of sweet, creamy comfort, beautifully complemented by the vibrant tang of fresh raspberries and the rich, complex notes of homemade salted caramel sauce. It’s an impressive dessert experience designed for ease and pure enjoyment.

PIN IT FOR LATER!

Indulge in Creamy Bliss: Rice Pudding with Salted Caramel & Raspberries

Creating a “fancy” dessert doesn’t have to be a daunting task that keeps you in the kitchen all day. This Vanilla Bean Rice Pudding recipe perfectly exemplifies how simple ingredients and straightforward steps can result in an incredibly sophisticated and utterly delicious treat. Whether you’re planning a romantic date night in, celebrating a special occasion, or simply craving something sweet and comforting, this dessert delivers on all fronts – taste, presentation, and ease.

For those intimate evenings at home, where ambiance and quality time take precedence over elaborate culinary endeavors, this rice pudding shines. It’s a versatile dish that pairs beautifully with a home-cooked meal, allowing you to focus on connection without sacrificing a show-stopping finale. If you’re looking for more easy yet impressive desserts for a cozy night, consider a rich Chocolate Mousse, a delicate Raspberry Crème Brûlée, or a decadent Butterscotch Budino.

Why This Salted Caramel Rice Pudding is Your Next Go-To Dessert

When special occasions like Valentine’s Day roll around, many of us prefer the comfort and intimacy of celebrating at home. It means avoiding crowded restaurants, inflated prices, and the pressure of reservations. Crafting a beautiful, delicious meal at home, perhaps tucking the kids into bed early, and then unwinding with a truly special dessert like this one, creates memories that store-bought treats simply can’t match.

This particular Rice Pudding with Salted Caramel and Raspberries holds a special place in my heart, especially as a fantastic Valentine’s Day dessert. It’s designed to be both luxurious and approachable. The flavors are universally loved, combining creamy vanilla-infused rice with the irresistible sweetness and slight saltiness of caramel, all brightened by tart, fresh raspberries. It’s a symphony of textures and tastes that feels indulgent without being overly heavy.

One of its most appealing features is the ability to prepare key components days in advance. This means less stress on the day of your event, allowing you to enjoy your evening rather than being tied to the kitchen. Imagine having the creamy rice pudding and rich salted caramel ready to go, requiring only a quick assembly just before serving. This forward-thinking preparation truly makes for a perfect, stress-free celebration.

Even for those who claim not to be huge rice pudding enthusiasts, this recipe often turns skeptics into superfans. The infusion of real vanilla bean elevates the classic rice pudding to new heights, creating a depth of flavor that is truly remarkable. Paired with the contrasting elements of salty caramel and tart raspberries, it becomes an unforgettable dessert that will undoubtedly impress.

Key Ingredients for the Perfect Rice Pudding

The success of any great recipe lies in the quality and careful selection of its ingredients. For this luscious Rice Pudding with Salted Caramel and Raspberries, each component plays a crucial role in achieving its signature creamy texture and balanced flavor profile.

• Rice: The foundation of our pudding. In my experience, Arborio rice is unequivocally the best choice for rice pudding. This short-grain Italian rice, famously used in risotto, is celebrated for its high starch content. As it slowly cooks in liquid, it releases its starches, resulting in an exceptionally creamy, tender, and slightly chewy pudding that’s never gummy. If Arborio is unavailable, good alternatives include other long-grain varieties like Jasmine or Basmati rice. These will still yield a delicious pudding, though perhaps with a slightly less robust creaminess. Avoid short-grain non-Arborio rice varieties, as they can sometimes become too soft or pasty. Brown rice is not recommended for this recipe, as it requires significantly more liquid and a much longer cooking time, altering the final texture and consistency substantially.
• Milk: The liquid base that transforms the rice into a pudding. While whole milk is ideal for maximum richness and creaminess, I frequently use 2% milk with excellent results. The fat content in whole milk contributes to a more luxurious mouthfeel, but 2% milk still provides ample creaminess without making the pudding overly heavy. You can experiment with non-dairy milks like oat milk or cashew milk for a dairy-free version, though this may alter the flavor and require slight adjustments to cooking time or thickness.
• Vanilla Bean: The secret to an extraordinary flavor. The robust, complex aroma and taste of a fresh vanilla bean truly elevate this rice pudding from good to gourmet. While vanilla extract is a decent substitute, the distinct specks and nuanced flavor of real vanilla bean are unparalleled. I strongly advise against purchasing vanilla beans from most grocery stores, where they are often exorbitantly priced and sadly, frequently dried out. For high-quality, plump vanilla beans at a reasonable price, I’ve had great success sourcing them online or from specialized kitchen supply stores. To use, simply split the bean lengthwise and scrape out the fragrant seeds to infuse directly into the milk. The pod can also be cooked with the pudding to extract maximum flavor, then removed before serving.
• Sugar: Simple granulated white sugar is all you need to provide the perfect touch of sweetness. The amount can be adjusted slightly to suit your preference, but the recipe provides a balanced sweetness that harmonizes with the other components.
• Salted Caramel: The indulgent star that brings a delightful sweet-and-salty contrast. While good quality store-bought salted caramel sauce can be used for convenience, I cannot emphasize enough how truly superior a homemade salted caramel sauce is. Its depth of flavor, perfect consistency, and fresh taste are simply unmatched. I highly recommend trying my homemade salted caramel recipe for an unparalleled experience. It’s easier to make than you might think and vastly improves the final dessert.
• Raspberries: The fresh, vibrant counterpoint to the rich pudding and caramel. Bright, tart fresh raspberries cut through the sweetness, adding a burst of fruity flavor and a beautiful pop of color. They are perfect for garnishing and layering within the pudding. While raspberries are my top choice, feel free to substitute with other fresh berries like blueberries, blackberries, or sliced strawberries if you prefer, each offering its unique flavor profile and aesthetic appeal.

Crafting Your Creamy Rice Pudding with Salted Caramel and Raspberries

Creating this impressive dessert is simpler than you might imagine, broken down into easy-to-follow steps that ensure a perfectly creamy and flavorful result every time. The key is patience and a little attention to detail during the cooking process.

1. Prepare the Rice:

   Begin by placing the Arborio rice in a fine mesh sieve. Rinse it thoroughly under cold running water for about one to two minutes, gently shaking the sieve to ensure all grains are washed. This crucial step removes excess surface starch from the rice, preventing the pudding from becoming overly sticky or gummy and instead promoting a beautifully creamy texture.

2. Infuse the Vanilla:

   Take your vanilla bean and carefully slice it in half lengthwise using a sharp paring knife. You can then gently scrape out the tiny, fragrant seeds. While some cooks prefer to let the seeds naturally work their way out as the bean cooks, I often scrape them beforehand to ensure maximum flavor infusion from the start. Both the scraped seeds and the vanilla bean pod will be added to the cooking mixture.

3. Combine and Cook:

   In a large, heavy-bottomed saucepan, combine the rinsed rice with the specified amount of milk (start with the lower end of the range if you prefer a firmer pudding, or the higher end for a looser consistency). Add the prepared vanilla bean (both seeds and pod). Place the saucepan over medium heat. The goal is a gentle simmer, not a rapid boil, to allow the rice to cook slowly and absorb the milk, releasing its starches for creaminess.

4. Simmer and Stir:

   Bring the mixture to a steady, gentle simmer. This is where patience comes in! You will need to cook the rice pudding, stirring frequently – almost continuously – to prevent the rice from sticking to the bottom of the pan and to encourage an even release of starches. This constant stirring is vital for achieving that signature creamy consistency without scorching.

5. Observe Thickening:

   As the rice continues to cook, absorbing the milk, you will notice the mixture gradually beginning to thicken. The liquid will reduce, and the pudding will become more cohesive and unctuous. This process typically takes anywhere from 40 minutes to an hour, depending on your stovetop and preferred consistency.

6. Achieve Desired Consistency:

   Continue cooking, stirring diligently, until the rice is very tender and the pudding reaches your desired thickness and creaminess. The rice grains should be soft through and through but still retain a pleasant bite – not mushy. (Refer to the “Rice Pudding Texture” section below for more guidance on adjusting for firmness or looseness.) Be careful not to overcook, as this can lead to a gummy texture.

7. Finish and Cool:

   Once the rice pudding has reached its perfect consistency, remove the pot from the stove. Carefully extract and discard the vanilla bean pod. Stir in the granulated sugar until it is fully dissolved and incorporated. The residual heat will help melt the sugar seamlessly. Immediately transfer the hot rice pudding to a clean container or bowl. Allow it to cool slightly at room temperature before refrigerating until it is completely chilled. Chilling is essential not only for taste but also for the pudding to set properly, developing its final texture.

Elegant Assembly: Layering Your Dessert

The presentation of this dessert is just as delightful as its taste. Assembling the Rice Pudding with Salted Caramel and Raspberries in individual serving dishes creates an elegant and inviting look. I personally love using half-pint jars for a rustic yet refined charm, but small glass bowls, ramekins, or even wine glasses work beautifully.

To assemble your dessert:

1. Begin by drizzling about 1 tablespoon of the glorious salted caramel sauce into the bottom of each of your 4 chosen serving dishes. This first layer creates a delightful surprise with every spoonful.
2. Next, spoon a generous layer of the chilled, creamy vanilla bean rice pudding over the caramel.
3. Artfully arrange a few fresh raspberries on top of the rice pudding layer. Their bright color and tartness will peek through the layers.
4. Add another layer of the rice pudding, ensuring it’s evenly distributed.
5. Follow with another tablespoon of salted caramel, creating a beautiful ribbon of sweetness.
6. Finally, crown your dessert with a final scattering of fresh raspberries for a vibrant and appealing finish.

Serve immediately to enjoy the caramel at its best, especially if you’ve slightly warmed it prior to assembly.

Achieving Your Preferred Rice Pudding Texture

One of the beauties of homemade rice pudding is the ability to customize its texture to your exact liking. Rice pudding can range from a firmer, more al dente style to a looser, melt-in-your-mouth creamy consistency. This recipe offers flexibility to achieve your ideal texture.

• For a Firmer Rice Pudding:

  If you prefer your rice pudding with a bit more bite to the rice and a denser, more cohesive consistency, I recommend using 2 1/2 cups of milk. This amount of liquid allows the rice to cook through and become tender while maintaining its structure, resulting in a pudding that holds its shape well. Cook until the liquid is mostly absorbed and the pudding is thick, but stop before it becomes overly dense. My personal preference leans towards this firmer texture, where the rice still offers a slight, pleasant chew.

• For a Looser, Creamier Rice Pudding:

  For those who favor a softer rice and a more flowing, luxurious pudding, I suggest using up to 3 1/2 cups of milk. The extra liquid will be absorbed by the rice over a slightly longer cooking time, breaking down the starches further and yielding a silkier, creamier result. My husband, for instance, prefers his rice pudding softer and more yielding, so I adjust the milk quantity accordingly when making it for him.

General Texture Tips:

• Cooking Time: Longer cooking times will naturally break down the rice more, leading to a softer pudding. However, be cautious not to cook it for too long, as this can easily transition from perfectly soft to undesirably gummy. Always stir frequently to ensure even cooking and prevent sticking, which can also contribute to a gummy texture.
• Cooling: Remember that rice pudding will thicken considerably as it cools. What might seem slightly loose when warm will firm up once chilled. Always account for this when assessing its doneness on the stovetop.

Make-Ahead Instructions & Storage for Convenience

One of the most appealing aspects of this Salted Caramel Rice Pudding with Raspberries is its fantastic make-ahead potential, perfect for entertaining or simplifying a special meal. By preparing components in advance, you can significantly reduce last-minute stress.

• Rice Pudding:

  The creamy vanilla bean rice pudding can be prepared up to 3 days in advance. Once cooked and cooled, transfer it to an airtight container and store it in the refrigerator. Before assembly, you might find it has thickened considerably. If you prefer a slightly looser consistency, you can gently stir in a tablespoon or two of milk (or cream) until it reaches your desired texture.

• Salted Caramel Sauce:

  Homemade salted caramel sauce is also an excellent candidate for advance preparation. It can be made up to a week ahead of time and stored in an airtight jar in the refrigerator. When chilled, the caramel will firm up. Before assembling your dessert, you’ll want to gently warm the caramel. You can do this by placing the jar in a bowl of hot water for a few minutes or by carefully microwaving it in short bursts, stirring well until it reaches a pourable consistency. Be careful not to overheat it.

Important Assembly Note: While the individual components are make-ahead friendly, I highly recommend waiting to assemble the final dessert until just before you are ready to serve. This is primarily because of the caramel and fresh raspberries:

• If you assemble the dessert and then refrigerate it, the beautiful salted caramel layers will firm up again, making it a bit harder to enjoy spooning through the dessert.
• Fresh raspberries, while delightful, can become mushy and release their juices if left sitting in the pudding for too long, especially once refrigerated. For the best flavor, texture, and appearance, add them right before serving.

Storing Leftovers: Any leftover assembled rice pudding can be stored in an airtight container in the refrigerator for up to 4 days. However, be aware that, as mentioned, the caramel will harden and the raspberries may soften and become mushy. While still perfectly edible, it’s generally best enjoyed fresh upon assembly.

More Delicious Recipes Featuring Fresh Raspberries

Raspberries are truly versatile, adding a burst of flavor and color to a myriad of dishes. If you love the bright, tart notes of raspberries in this pudding, you might enjoy these other delightful recipes:

• Raspberry Muffins with White Chocolate Chips
• Raspberry Lemon Breakfast Biscuits
• Raspberry Banana Pie
• Chocolate Cupcakes with Raspberry Filling
• German Chocolate Cupcakes with Raspberry Filling

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Rice Pudding with Salted Caramel and Raspberries

Author:
Deborah Harroun

Prep Time:
15 minutes

Cook Time:
1 hour

Refrigeration Time:
2 hours 45 minutes

Total Time:
4 hours

Servings:
4 servings

Course:
Dessert

Cuisine:
American

Looking for a dessert to impress? This Rice Pudding with Raspberries and Salted Caramel is a sweet and creamy rice pudding that is served with fresh raspberries and a homemade salted caramel sauce for an impressive yet easy dessert.

Ingredients

• 1/2 cup Arborio rice
• 2 1/2 to 3 1/2 cups milk*
• 1/2 vanilla bean, halved lengthwise
• 6 tablespoons sugar
• 1/2 cup salted caramel
• 1/2 pint (1 cup) fresh raspberries

Instructions

• Place the rice in a fine mesh strainer and rinse for a minute or two.
• In a large saucepan, combine the rice with the milk and vanilla bean. Place the pan over medium heat and bring it to a simmer. Continue to cook, stirring often, until the rice is very tender and the mixture is creamy. This will take anywhere from 40 minutes to an hour.
• Remove the pan from the heat and remove the vanilla bean. Stir in the sugar. Transfer the pudding to another container and refrigerate until cooled.
• To assemble, drizzle 1 tablespoon of caramel into the bottom of 4 serving cups. Top with a layer of the rice pudding, then a few raspberries. Add another layer of rice pudding, another tablespoon of caramel, then top with the remaining raspberries.
• Serve immediately.

Recipe Notes:

*I like my rice pudding a little more on the al dente side, so I like to use 2 1/2 cups of milk. My husband likes his softer, though, so if I’m making it for him, I’ll add up to 3 1/2 cups of milk.

SUBSTITUTIONS: Arborio rice will work the best, but if you don’t have any, another long grain rice will work. I would not use short grained rice. I have not tested with brown rice, but if you do try, the liquid will most likely need to be increased, as well as the cook time.

MAKE AHEAD: The rice pudding and the caramel can be made ahead of time, but I would suggest waiting to assemble the dessert until right before you are ready to serve.

STORE: Store any leftovers in the refrigerator for up to 4 days. The caramel will harden up some, and the raspberries will get mushy, so this is best enjoyed right as it is assembled.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/4 of recipe

Calories: 419 kcal (21%)

Carbohydrates: 68g (23%)

Protein: 8g (16%)

Fat: 12g (18%)

Saturated Fat: 8g (50%)

Polyunsaturated Fat: 4g

Trans Fat: 0g

Cholesterol: 43mg (14%)

Sodium: 219mg (10%)

Fiber: 5g (21%)

Sugar: 48g (53%)

Keywords:
rice pudding, rice pudding recipe, salted caramel, raspberry dessert