Caramel Apple Rice Pudding

1.2K

Serves 6

INGREDIENTS

caramel apple rice pudding sous vide

  • 2 tablespoons (28 g) unsalted butter
  • 3 apples (Fuji or Gala or your favorite cooking apple) peeled, cored, and diced
  • 1 cup (90 g) Arborio rice
  • 1/2 cup (75 g) golden raisins
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/4 teaspoon (1.25 ml) salt
  • 1-1/2 cups (360 ml) half and half cream
  • 1 cup (240 ml) milk1/2 cup (120 ml) Torani Caramel (or Sugar-Free Caramel) Syrup
  • Whipped cream and toasted pecan pieces, for garnish (optional)

INSTRUCTIONS

  1. Fill and preheat the SousVide Supreme to 183F/84C.
  2. Put all ingredients into a large (gallon/3.8 liter) zip-closure cooking pouch, and use the displacement method (Archimedes’ principle) to remove the air and zip the seal closed.
  3. Submerged the pouch and cook for 45 minutes.
  4. Open the pouch and spoon into warm bowls; serve with a dollop of whipped cream and a sprinkling of nuts, if desired.
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Join the Conversation

  1. Is the Arborio rice cooked or raw?

  2. SousVide Supreme Author says:

    Raw when you start, cooked when you’ve finished.

  3. There is something wrong with this recipe. Either there is insufficient fluid (three cups to 1 cup of rice) or the cooking time is too short. The rice was undercooked and the pudding was very thick. I am going to try to repair the leftovers with some half and half and simmer on the stove.
    too bad, it was very tasty.

  4. There is someth8ing wrong with this recipe, either there is insufficient fluid for the rice (3:1 as written) or the cooking time is inadequate. The result was still-kind-of-crunchy rice and VERY thick pudding. I am going to try to fix the leftovers with some half and half in a saucepan.
    Too bad, flavors were good. But looking at other rice pudding recipes on this page, there are other problems out there.

  5. SousVide Supreme Author says:

    WayneLee,
    We are so sorry that the recipe isn’t working for you. We’ve done it several times and it seems to work for us. Are you using Arborio rice? Other types will require different times/temps. If the rice is still ‘crunchy’ then we would say that it’s either not hot enough or not long enough. We’d suggest going up on both as a trial. Hope your fix worked out for you.

  6. SousVide Supreme Author says:

    We are so sorry that the recipe isn’t working for you. We’ve done it several times and it seems to work for us. Are you using Arborio rice? Other types will require different times/temps. If the rice is still ‘crunchy’ then we would say that it’s either not hot enough or not long enough. We’d suggest going up on both as a trial. Hope your fix worked out for you

  7. Thanks for your reply. I definitely used Arborio rice. I had warmed up the liquids to about 170 before adding them. And I know the cooker was 183, I checked it with a Thermoworks thermometer.
    This makes me wonder about other rice pudding recipes on the site. For example, Vanilla Cardamom calls for 3 1/2 cups of liquid, 2 cups of rice, at 180F for 2 hours. This is less than a 2:1 ratio, compared to this recipe at 3:1. Same goes for the Maple Raisin, except this one cooks 2 hrs at 140F.

  8. SousVide Supreme Author says:

    The recipes are submitted by different authors. Each one is the way that cook/chef/recipe author made the dish and they all aren’t the same. If there is an error (and that’s always a possibility) then we try to reconnect with the author to verify if we can what it is correct. Or if we can’t we make the dish ourselves and adjust if needed. Thank you so much for your input on the recipe. We really appreciate it. If you want to submit a method that worked better/best for you, please feel free to do that! We’d loved to include it in our recipe archive.

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