Progressive Desserts – Part #2 – Rice Pudding With Caramel Sauce and Greek Shortbread Cookies

Rice pudding is a very old dessert that is loved and appreciated the world over. Rice has played a prominent role in the diet of China, India and Asian countries for millennia, and from there spread to the rest of the world. Rice spread to Europe around the 14th century. Rice is a very versatile dish that is used from everything to sweet to savory dishes. One such sweet dish is a favorite dessert loved by people everywhere, rice pudding. Nearly every culture around the world has their own version of rice pudding. In Latin American countries, rice pudding goes by arroz con leche. In many Asian countries, it is called sweet rice porridge, and it goes by many other names as well. Rice pudding can be enjoyed either hot or cold, but more so than not, it is enjoyed when it is completely cooled, and maybe even at room temperature. I made a Greek-Australian version called risogalo for our progressive dinner party. 

When we had our progressive dinner party, The Progressive Dinner, my house was the last stop. Desserts were my contribution to the event. I already told you about my pine nut and honey tart Progressive Desserts – Part #1 – Pine Nut And Honey Tart. I also offered rice pudding that I topped with a creamy caramel sauce, Greek shortbread cookies and topped it all with some pistachios.

I made my Greek shortbread cookies or kourambiethes first. They can stay in an airtight container for quite awhile and still taste very good. You can eat these delicious shortbread cookies on their own, or as part of something else, as I did for my rice pudding.

Greek Shortbread Cookies – Kourambiethes

As with many dishes, this recipe only requires a few very basic items that most of us have on hand at all times.

Preheat the oven to 325* F or about 165*C.

1 stick +5 TBSP softened butter

2 cups flour

1/3 cup sugar

2 tsp baking powder

1/4 tsp salt

1/2 cup toasted almond slivers

1 tsp vanilla

1 tsp almond extract

1 1/2 TBSP water

Toast the almond slivers until they are golden brown. Combine everything together and mix until it resembles soft, wet sand. Spread it on a baking sheet and spread out as much as you can, with the dough being about 1/4 inch thick.

Bake for about 15-20 minutes, or until it is lightly golden brown. Cool completely then cut into small fingers. Break these fingers into even smaller pieces when adding them to your rice pudding.

The Rice Pudding

2 cups of cooked rice

2 3/4 cups heavy whipping cream

3/4 cup powdered sugar

1 TBSP cinnamon

Whip the cream with the powdered sugar and cinnamon until it forms soft peaks. Them blend in the rice and mix thoroughly.

For my caramel sauce, I melted about 1-1 1/2 cups of my caramels Making Caramels with about 1/2 cup of cream until everything was smooth and creamy.

In a small ramekin or cup, add about 3 TBSP of rice pudding, then add about 1 TBSP of the caramel sauce on top. Add a few pieces of the kourambiethes and top with a few pistachios.

Chill in the refrigerator until you are ready to serve them, removing them from the fridge about 1/2 hour before serving. 

These delicious desserts are just sweet enough but not too sweet. They were a huge hit at our party. They will be at your house too. :)

Happy New Year everyone. I hope 2024 brings happiness, good health and prosperity to all. ’Til next time.