Rice pudding can make a sumptuous dessert

With a little love, rice pudding can be absolutely romantic.

This recipe gets extra fluff from a whirl of whipped cream, and toppings like berries, chopped toffee, pistachios and caramel make it dazzle for date night. Pick up your spoons and end the evening on a high note.

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To chill this dessert in minutes, transfer the pudding and caramel to bowls set inside larger bowls of ice, stirring occasionally as they thicken and cool.

RICE PUDDING WITH SEA SALT-CARAMEL SAUCE

2 cups whole milk

¼ cup Italian short-grain rice, such as Carnaroli or Arborio

¼ teaspoon kosher salt

2 tablespoons plus ¾ cup sugar (for caramel)

1 teaspoon pure vanilla paste or extract

¼ cup light corn syrup

1¼ cups heavy cream

½ teaspoon flaky sea salt, such as Jacobsen

Chopped pistachios, raisins, dried apricots and toffee (such as Heath); and fresh raspberries and blackberries, for serving

Bring milk, rice and kosher salt to a boil in a 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; let cool completely.

Meanwhile, in another saucepan, stir together remaining ¾ cup sugar and corn syrup. Cover; cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally (if crystals start to form, brush down sides of pan with a wet pastry brush), until mixture turns amber, 3 to 4 minutes more. Carefully add ½ cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky salt and stir until smooth. Let cool completely.

Whisk remaining ¾ cup cream to soft peaks; fold into rice pudding. Refrigerate until cold, at least 2 hours or, covered, up to 2 days. Serve with caramel sauce, pistachios, dried fruits, toffee and fresh berries. (Refrigerate extra caramel in an airtight container up to 1 month.)

Active time: 20 minutes; total time: 2 hours, 50 minutes; makes 4 servings.

More recipes and additional tips may be found online at www.marthastewart.com/everydayfood. Questions or comments may be sent to ask.martha@meredith.com.