Caramel Rice Pudding

Try not to blink…

This caramel is seconds from being finished.  Those last seconds fly by quickly.

Under-cook the rice ever so slightly.

Allow rice to puff and swell.  As it does, the sauce will thicken into a pudding.

Caramel Rice Pudding
makes 1 big pot

1 cup caramel
3-4 cups whole milk, use as needed
1/2 teaspoon cinnamon
1 teaspoon vanilla
3-4 cups leftover cooked rice

In a large dutch oven, combine caramel, milk, cinnamon, and vanilla.  Stir to combine.  Add rice.  Bring to a simmer and stir gently.  Simmer gently for 15-30 minutes, depending on the texture you desire.  For a creamier pudding, simmer longer.