A little bit sweet. A little bit salty. A lot creamy, dreamy and delicious! This recipe for Salted Caramel Rice Pudding is everything comfort food should be … and it comes together quickly on your stovetop. Blogger Parrish drew inspiration from Bigelow Tea‘s Salted Caramel Tea to create the dessert. It’s the one to make when the wind is howling and all you want to do is curl up on the couch with something rich and yummy. Pair this soul-satisfying treat with a steaming mug of I Love Lemon Herbal Tea for a surefire way to warm up from the inside out!
Salted Caramel Rice Pudding
Ingredients:
1 cup white rice
2 cups water
2 Bigelow Salted Caramel Tea bags
2 cups hot milk
2 Tablespoons heavy cream
1 Tablespoon salted butter
Pinch of salt
8 ounces sweetened condensed milk, more if needed
Dash of ground cinnamon
1 Tablespoon of vanilla extract
1 whole egg, beaten
Caramel sauce
Instructions:
Steep your 2 bags of Bigelow Salted Caramel Tea in the 2 cups of water.
In a medium saucepan or pot, combine the rice, tea steeped water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage.
Remove the pot from the stove and add the sweetened condensed milk, and cinnamon.
Return to low heat for 5 minutes to finish cooking.
Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly.
Serve immediately in a small bowl. Drizzle with a little store bought caramel sauce and a sprinkle of salt to really put it over the top.