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Sticky Toffee Rice Pudding with Caramel Cream Recipe

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This recipe for Sticky Toffee Rice Pudding with Caramel Cream is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups water
1 cup uncooked medium grain rice
1/4 tsp salt
3 cups pitted dates, chopped
3 cups 2% milk
2 tsp vanilla extract
1 cup packed brown sugar
1½ cups heavy whipping cream, divided
1/4 cup butter, cubed
1/2 cup sour cream
1/4 cup hot caramel ice-cream topping
Directions:
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 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 inch baking dish,
Bake, uncovered, at 350º 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.
Number Of Servings:
Number Of Servings:
16 servings

 

 

 

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