Sticky Toffee Rice Pudding with Caramel Cream Recipe photo by Taste of Home
Sticky Toffee Rice Pudding with Caramel Cream
TOTAL TIME: Prep: 45 min. Bake: 35 min. + cooling
YIELD: 16 servings.
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
Ingredients
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3 cups water
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1 cup uncooked medium grain rice
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1/4 teaspoon salt
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3 cups pitted dates, chopped
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3 cups 2% milk
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2 teaspoons vanilla extract
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1 cup packed brown sugar
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1-1/2 cups heavy whipping cream, divided
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1/4 cup butter, cubed
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1/2 cup sour cream
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1/4 cup hot caramel ice cream topping
Directions
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1.
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.
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2.
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.
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3.
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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