The simple rice pudding gets a makeover with this upscale recipe. It has just the right thickness to soak up a hot caramel topping. —Janice Elder, Charlotte, North Carolina
Sticky Toffee Rice Pudding with Caramel Cream
Sticky Toffee Rice Pudding with Caramel Cream
Prep Time
45 min
Cook Time
35 min
Yield
16 servings
Ingredients
- 3 cups water
- 1 cup uncooked medium grain rice
- 1/4 teaspoon salt
- 3 cups pitted dates, chopped
- 3 cups 2% milk
- 2 teaspoons vanilla extract
- 1 cup packed brown sugar
- 1-1/2 cups heavy whipping cream, divided
- 1/4 cup butter, cubed
- 1/2 cup sour cream
- 1/4 cup hot caramel ice cream topping
Directions
- In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside.
- Preheat oven to 350°. In a small saucepan, combine brown sugar, 1 cup cream and the butter. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes.
- Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.
Nutrition Facts
1/2 cup rice pudding with 1 tablespoon topping: 329 calories, 14g fat (8g saturated fat), 38mg cholesterol, 112mg sodium, 50g carbohydrate (37g sugars, 2g fiber), 4g protein.
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