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Caramel Rice Dessert

Caramel Rice Dessert
This recipe has been in our family for four generations. It can be prepared well ahead of time, if necessary.
10-12 ServingsPrep: 25 min. + chilling Cook: 10 min. + cooling

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).
Nutrition Facts: 1 serving (1 each) equals 681 calories,
© Taste of Home 2013

2 of 2

Caramel Rice Dessert (continued)

Nutrition Facts: 33 g fat (21 g saturated fat), 119 mg cholesterol, 153 mg sodium, 96 g carbohydrate, trace fiber, 3 g protein.
© Taste of Home 2013