Here’s how to make Samantha Seneviratne’s Salted-Caramel Rice Pudding:

FOR THE RICE PUDDING:
4 cups whole milk, plus more as needed
⅓ cup jasmine rice
¼ cup dark brown sugar
Pinch of kosher salt
2 large egg yolks
1 teaspoon pure vanilla extract

FOR THE CARAMEL:
¼ cup granulated sugar
⅓ cup heavy cream
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
¾ teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt

PREPARATION:
Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You’ll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.

In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.

Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.

Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.

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