Caramel Rice Dessert Recipe

Caramel Rice Dessert Recipe photo by Taste of Home

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This recipe has been in our family for four generations. It can be prepared well ahead of time, if necessary.

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Caramel Rice Dessert Recipe

Prep: 25 min. + chilling Cook: 10 min. + cooling

Yield: 10-12 Servings

25 10 35

Ingredients

1-1/2 cups uncooked long grain rice
2 cups heavy whipping cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
CARAMEL SAUCE:
3 cups sugar
1/4 teaspoon salt
2 cups heavy whipping cream
1 cup light corn syrup
1/4 cup butter, cubed
2 teaspoons vanilla extract

Directions

Cook rice according to package directions. Rinse in cold water; drain. Cover and refrigerate. In a bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold into the rice. Cover and refrigerate.
In a large saucepan, combine the sugar, salt, cream and corn syrup. Cook over medium heat until a thermometer reads 238° (soft-ball stage), stirring frequently. Remove from the heat; carefully stir in butter and vanilla. Cool slightly. Serve warm sauce over rice. Yield: 10-12 servings (4 cups sauce).

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 each) equals 681 calories, 33 g fat (21 g saturated fat), 119 mg cholesterol, 153 mg sodium, 96 g carbohydrate, trace fiber, 3 g protein.

Originally published as Caramel Rice Dessert in Country February/March 2002, p51