Ingredients
2 cups whole milk
1/4 cup Italian short-grain rice, such as Carnaroli or Arborio
1/4 teaspoon kosher salt
2 tablespoons plus 3/4 cup granulated sugar (for caramel)
1 teaspoon pure vanilla paste or extract
1/4 cup light corn syrup
1 1/4 cups heavy cream
1/2 teaspoon flaky sea salt, such as Jacobsen
Chopped pistachios, raisins, dried apricots, and toffee bits, for serving
Fresh raspberries and blackberries, for topping
Preparation
Bring milk, rice, and kosher salt to a boil in a medium saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl and let cool completely.
Meanwhile, in another medium saucepan, stir together remaining 3/4 cup sugar and corn syrup. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally until mixture turns amber, 3 to 4 minutes more (if crystals start to form, brush down sides of pan with a wet pastry brush).
Carefully add 1/2 cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky sea salt, and stir until smooth. Let cool completely.
Whisk remaining 3/4 cup cream to soft peaks; fold into cooled rice pudding. Cover and refrigerate until cold, at least 2 hours (and up to 2 days). Serve rice pudding in bowls with caramel sauce, pistachios, dried fruits, toffee, and fresh berries on the side.
