You know you want to make salted caramel when the texture of the finished product is similar to white rice.
The key is to use the right type of rice and salt.
White rice can be difficult to work with.
Salted rice will give you the texture and flavor you desire, and it is a good source of calcium.
In addition, the water used to make the caramel will not absorb calcium in the form of salts.
So, if you can’t use white rice, then use a salt-based rice such as yellow or black rice.
Make your caramel in a small pot, then add enough water to cover the rice, but not enough to create bubbles.
The water will form a dome around the rice and it will create a caramelized layer that will spread.
Add a tablespoon of sugar to the caramel, but keep the water level low.
Continue cooking for a few minutes, stirring constantly, to soften the caramel.
After a few more minutes, add the remaining water and continue cooking for about an hour.
Remove the pot from the heat and allow the caramel to cool.
Add more sugar and the remaining rice, and continue to cook until the rice has thickened and caramelized.
Add the salt and pepper to taste.
Recipe Notes If you like more depth in your caramel, add a teaspoon of white vinegar or white wine to the salt mixture.
Salting rice can give you a richer caramel that is also more complex.
Salty rice will result in a more concentrated caramel flavor, and this can be beneficial if you are looking for a sweet caramel.
This caramel also tastes better with the added salt, which will make it a little more appealing.