Spiced Creole Rice Pudding with Cane Syrup Caramel and Candied Pecans

Spiced Creole Rice Pudding with Cane Syrup Caramel and Candied Pecans ingredients

• 4 cups whole milk
• 0.5 cup short-grain rice (such as Arborio or sushi rice)
• 0.5 cup granulated sugar
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1 pinch pinch ground cloves
• 0.25 tsp salt
• 1 tsp pure vanilla extract
• 0.5 cup heavy cream
• 2 large egg yolks
• 0.5 cup pure cane syrup
• 0.25 cup heavy cream
• 2 tbsp unsalted butter
• 1 pinch pinch salt
• 0.5 cup pecan halves
• 0.25 cup granulated sugar
• 2 tbsp water

How to make Spiced Creole Rice Pudding with Cane Syrup Caramel and Candied Pecans

1. For the rice pudding: In a heavy-bottomed saucepan, combine 4 cups whole milk, 1/2 cup short-grain rice, 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, a pinch of ground cloves, and 1/4 teaspoon salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. Reduce the heat to low, cover the saucepan, and simmer gently for 45-60 minutes, stirring every 10-15 minutes to prevent sticking, until the rice is tender and most of the liquid has been absorbed, creating a creamy consistency.
3. While the rice is simmering, prepare the candied pecans: In a small skillet, combine 1/4 cup granulated sugar and 2 tablespoons water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Add 1/2 cup pecan halves and cook, stirring constantly, until the water evaporates and the sugar crystallizes around the pecans, about 3-5 minutes. Spread the pecans on parchment paper to cool and harden.
4. Once the rice is cooked, in a separate small bowl, whisk together 1/2 cup heavy cream and 2 large egg yolks until smooth. Temper the egg mixture by slowly whisking about 1/2 cup of the hot rice pudding into the egg mixture, then pour the tempered egg mixture back into the saucepan with the rice pudding.
5. Cook over low heat for an additional 5-7 minutes, stirring constantly, until the pudding thickens slightly. Do not boil. Remove from heat and stir in 1 teaspoon pure vanilla extract. Pour the pudding into individual serving bowls or a larger serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill for at least 2 hours or until set.
6. For the cane syrup caramel: In a small saucepan, combine 1/2 cup pure cane syrup, 1/4 cup heavy cream, 2 tablespoons unsalted butter, and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring until the butter is melted and the mixture is smooth.
7. Continue to simmer for 5-7 minutes, stirring occasionally, until the caramel thickens slightly. Remove from heat and let cool to room temperature; it will thicken further as it cools.
8. To serve, spoon the chilled Spiced Creole Rice Pudding into bowls. Drizzle generously with the cane syrup caramel and sprinkle with the crunchy candied pecans. Serve chilled.

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