Salted Caramel Rice Pudding

Instructions

1. 1

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Stir constantly to prevent scorching.

2. 2

   In a separate bowl, whisk together the rice, eggs, and vanilla extract.

   Tip: Make sure the rice is well coated with the egg mixture.

3. 3

   Add the dry ingredients to the saucepan and cook, stirring constantly, for about 5 minutes or until the rice is tender and the liquid has been absorbed.

   Tip: Reduce heat to low if the mixture starts to boil over.

4. 4

   Stir in the butter and caramel sauce until the butter has melted and the mixture is smooth.

   Tip: Be careful not to burn the caramel.

5. 5

   Transfer the pudding to a serving dish and sprinkle with flaky sea salt.

   Tip: You can also sprinkle some extra sea salt on top of each serving if desired.

6. 6

   Let the pudding cool to room temperature, then refrigerate for at least 2 hours or overnight.

   Tip: This will allow the flavors to meld together and the pudding to set properly.

7. 7

   Serve chilled, garnished with an extra sprinkle of flaky sea salt if desired.

   Tip: You can also serve with a side of fresh fruit or whipped cream if you prefer.