Sticky Toffee Rice Pudding with Caramel Cream

Name: Sticky Toffee Rice Pudding with Caramel Cream
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 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

The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping. —Janice Elder, Charlotte, North Carolina

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.
In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. 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.

Originally published as Sticky Toffee Rice Pudding with Caramel Crème Fraiche in Holiday & Celebrations Cookbook 2013

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heyjudelynn

Oct 20, 2015

Can you make the rice part ahead of time then bake it when you get where you're going? Will it still be okay the next day?
hchambers

Jun 30, 2015

I made this for my mother-in-law and she absolutely adored it. You will want to give this to the rice pudding lover in your life.
whopants

Feb 24, 2015

Oh my this sounds wonderful but since I don't like dates I will substitute with raisins, thank you for the wonderful recipe!!
cajvan

Feb 24, 2015

Re-read the first step
cathycraig

Feb 24, 2015

Where do the dates get added. Did I miss something? Sounds wonderful!