Caramel Rice Dessert Recipe
Caramel Rice Dessert Recipe photo by Taste of Home
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Caramel Rice Dessert Recipe

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This recipe has been in our family for four generations. It can be prepared well ahead of time, if necessary.
TOTAL TIME: Prep: 25 min. + chilling Cook: 10 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 10 min. + cooling
MAKES: 10-12 servings


  • 1-1/2 cups uncooked long grain rice
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 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

Nutritional Facts

1 each: 681 calories, 33g fat (21g saturated fat), 119mg cholesterol, 153mg sodium, 96g carbohydrate (69g sugars, 0 fiber), 3g protein.


  1. 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.
  2. 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.
Originally published as Caramel Rice Dessert in Country February/March 2002, p51

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LC_Tester User ID: 7099142 34243
Reviewed Jan. 24, 2013

"easy to make and the whole family enjoyed it :)"

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