Rice Pudding with Caramel-Pecan Sauce Recipe

This Creamy Rice Pudding is a rich and creamy recipe, which is made with sweetened condensed milk and a decadent homemade caramel-pecan sauce. It’s the ultimate comfort food recipe, a classic dessert that’s perfect for a cozy evening, ready in about an hour.

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Rice Pudding with Caramel-Pecan Sauce Ingredients

A classic combination for a truly decadent and comforting dessert.

For the Rice Pudding:

1/2 cup Raisins (golden or regular)
1/2 cup Bourbon or other whiskey (optional)
1 cup Medium-Grain White Rice
2 cups Water
2 cups Milk (whole or 2% recommended)
2 Tbsp. Heavy Cream
1 Tbsp. Salted Butter
Pinch of Salt
8 oz. fluid Sweetened Condensed Milk
Dash of Ground Cinnamon & Ground Nutmeg
1 Tbsp. Vanilla Extract
1 whole Egg, beaten

For the Caramel-Pecan Sauce:

1/2 cup (1 stick) Butter
1/2 cup Packed Brown Sugar
1/2 cup Light Corn Syrup
1/2 cup Chopped Pecans
1 Tbsp. Bourbon or other whiskey (optional)

How To Make Rice Pudding with Caramel-Pecan Sauce

A step-by-step guide to this wonderfully rich and custardy dessert.

Soak the Raisins (Optional): In a small bowl, combine the raisins and whiskey. Set aside for at least 1 hour to allow the raisins to plump up.
Cook the Rice Base: In a medium nonstick saucepan, combine the rice, water, milk, cream, butter, and salt. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes. Stir it twice during this stage to prevent sticking. The rice should be cooked, but there should still be visible creamy liquid in the pot.
Make the Caramel-Pecan Sauce: While the rice is cooking, combine the 1/2 cup of butter, the brown sugar, light corn syrup, and chopped pecans in a small saucepan. Heat over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Let it bubble gently for 5 minutes, then remove from the heat and set aside.
Finish the Pudding: Remove the rice pot from the stove. Stir in the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return the pot to low heat for 5 more minutes.
Temper the Egg and Serve: Remove the pot from the heat again. Very slowly drizzle in the beaten egg while stirring constantly to prevent the egg from scrambling. Drain the raisins and stir them into the pudding. Serve the warm rice pudding in small bowls, topped with a generous spoonful of the Caramel-Pecan Sauce.

Rice Pudding with Caramel-Pecan Sauce Recipe

Recipe Tips

For the richest, creamiest rice pudding every time.

What’s the best rice to use? As the recipe notes, a medium-grain white rice (like Arborio or Calrose) is the perfect choice. These types of rice are starchier and release their starch as they cook, which is the secret to a naturally thick and creamy pudding. Long-grain rice will not produce the same creamy result.
How to prevent the egg from scrambling? “Tempering” is the key. When you add the beaten egg at the end, make sure you are stirring the hot rice pudding constantly while you drizzle the egg in a very slow, thin stream. This gently raises the temperature of the egg without scrambling it.
Can I make this non-alcoholic? Yes, absolutely. The bourbon is completely optional. You can soak the raisins in warm water or apple juice to plump them up, and simply omit the bourbon from the caramel sauce.
Can I make this ahead of time? Rice pudding is fantastic for making ahead. The flavor often gets even better. It will thicken considerably as it cools in the refrigerator.

What To Serve With Rice Pudding

This decadent dessert is a star on its own.

A warm bowl of this rich and creamy rice pudding is the ultimate comfort food. It’s fantastic with:

The included Caramel-Pecan Sauce
An extra sprinkle of cinnamon or nutmeg on top
A small dollop of whipped cream

How To Store Rice Pudding

Keeping your delicious dessert fresh and creamy.

Refrigerate: Let the pudding cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Store the caramel sauce separately.
Reheat: To serve, you can enjoy it cold (it will be very thick and delicious!), or gently rewarm it in a saucepan over low heat. Whisk in a splash of milk to bring it back to a creamy consistency.

Rice Pudding with Caramel-Pecan Sauce Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 95 g
Protein: 10 g
Fat: 28 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why did my rice pudding turn out dry?

This usually means the rice absorbed too much liquid during the initial cooking phase. If you notice the liquid is disappearing too quickly, reduce the initial simmer time by a few minutes. You can always add an extra splash of milk at the end to loosen it up.

Can I use a different kind of milk?

For the richest, creamiest result, the combination of whole milk and cream is best. In a pinch, you can use 2% milk, but the final pudding will be slightly less decadent.

My pudding is very thick after being in the fridge. Is that normal?

Yes, that is completely normal and expected. The starches in the rice will continue to set as it chills, making the pudding very thick. This is why it’s great eaten cold like a classic pudding, or you can easily thin it out by reheating it with a little milk.

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