Who can Resist my Apple Rum Salted Caramel? Not me!

Apple Rum Salted Caramel Fruit Rice Pudding can be used as the base for endless dessert creations.
This flavour can be jazzed up any way you like. Add chocolate sprinkles, candied nuts or whipped coconut milk....

It was one of my regular customers from the Carp Farmers' Market that gave me the idea for a Caramel fruit rice pudding. The idea hadn't even occured to me up til that point. Over the years, my Caramel flavours have been very popular. They are 'sweet but not chocolate-bar' sweet, is how I would describe them. They are more rich than sugary.

A standard caramel is little more than a combination of cream, sugar, butter and vanilla. My vegan caramel substitutes coconut milk and coconut oil. I like using a brown or dark brown sugar to get a deeper caramel colour and flavour. I also use a very good Madagascar alcohol based pure vanilla extract. It does make a difference. The alcohol based pure extracts hold their flavour better when cooked , compared to an artificial or non alcohol based one. But, you can use whatever you have. This recipe is a salted caramel with Rum. The salt doesn't make it overly salty. It just gives a hint of saltiness. For the Rum, a dark rum gives a more robust flavour but you can use white Rum or even a spiced Rum. You can also choose to omit the salt and/or the Rum, if you prefer and you would still end up with a delicious Apple Caramel rice pudding. I typically use Cortland or Gala apples for this recipe.

What you will need:

2 medium sized pots with lids, a long metal spoon, an immersion or upright blender, a heat proof/food safe container with lid, a rubber spatula, a strainer that fits into a bowl, a cutting board & knife, measuring cups & spoons or kitchen scales (if you have one), a wire whisk (if you have one)

Dark Rum has a richer and deeper flavour than while rum.  A spiced Rum would work well with the apples.
I prefer to use a Dark Rum for this recipe but a white Rum or even Spiced Rum will give wonderful results too.


2 lb/32 oz Gala or Cortland apples

15 oz Calrose medium grain rice

13 + 1 oz coconut milk (14 oz in a regular can)

12 oz brown or dark brown sugar

2 1/2 oz Rum or Dark Rum

1/2 oz coconut oil

1 1/2 tsp pure alcohol based vanilla extract

1 tsp sea salt


  1. Rinse and strain the Calrose rice in water. Repeat 2 more times. Set aside to drain.

  2. Wash apples with a light dish soap, leave the skins on. Core and chop apples into medium sized pieces. Place the chopped apple in a medium sized pot with 1 cup of water and 2 oz of Rum. On a medium heat, bring the apple pot to a medium boil. Reduce the heat and allow to cook, covered, for 15 minutes.

  3. Using an immersion or upright blender, puree the apple into a sauce. Remove 1 oz of coconut milk from the can and set aside. Pour the remaining coconut milk into the apple mixture. Fill the empty can with water and pour that in too. Add 12 oz of brown sugar, 1/2 oz of coconut oil and 1 tsp of salt. Allow sauce to come back to a medium boil, covered.

  4. In a second medium sized pot place 32 oz of water and the 1oz of reserved coconut milk. Bring the water to a boil, covered. Once boiling, reduce the heat to the lowest setting and stir in the rinsed and drained Calrose rice. Ensure that the rice isn't sticking to the bottom of the pot. Cover and set a timer for 20 minutes.

  5. After the 20 minutes, turn off the rice heat and allow the rice to continue to cook and to absorb more liquid for another 10 minutes, covered.

  6. Once the apple sauce mixture has come back to a boil, reduce the heat to a slow simmer. Add in the 1 1/2 tsp of pure vanilla extract and the remaining 1/2 tsp of Rum. Keep it covered until the Calrose rice has rested the 10 minutes.

  7. Now add the hot cooked Calrose rice into the apple caramel sauce. Mix well using a wire whisk to break up all clumps of cooked rice and to distribute the rice evenly. Bring the mixture back up to a medium boil. Once it reaches a boil, turn off the heat.

  8. You can now empty the hot Apple Rum Salted Caramel rice pudding into a heat proof/food safe container. Cover and allow it to cool on the counter or a wire rack for 15 to 20 minutes. Or, you can serve yourself up a large delicious helping and enjoy.

  9. After the 20 minute rest period, place the rice pudding in the fridge. It will keep for 2 weeks in the fridge, covered. Or, you can portion and package the fruit rice pudding into freezer grade containers. My fruit rice puddings keep for months in the freezer.

  10. Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings Basic Ingredients and Basic Cooking Techniques posts for more tips and tricks on how to make your very own pudding.

  11. This flavour is delicious with whipped coconut milk or whipped cream on top. Or, heat it up and add some vanilla ice cream or Rum & Raisin ice cream.

  12. Settle in with your favorite warm beverage and enjoy!

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