Salted Caramel Rice Pudding
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When you are feeling bad what could be better than a warm bowl of creamy rice pudding? It is pure comfort in a bowl.
Submitted by Parrish

Ingredients

  • 1 cup White Rice
  • 2 cups Water
  • 2 Bigelow Salted Carmel Tea Bags
  • 2 cups 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 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.

For step by step instructions with pictures click here
May we suggest I Love Lemon® Herbal Tea to pair with this recipe?
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