Rice Pudding with Rum-Caramel Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For Rice Pudding:
4 eggs
2 cups milk, half-and-half or light cream
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1-1/2 cups cooked rice, cooled (tastes best with white rice)
1/2 to 3/4 cups raisins (can be omitted for raisin-phobic peeps like I)
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
For Rum-Caramel Sauce:
1/2 cup brown sugar, packed
1 tablespoon cornstarch
1/3 cup half-and-half or light cream
1/4 cup water
2 tablespoons dark corn syrup or 1 tablespoon molasses
1 tablespoon butter
1 tablespoon rum or 1 teaspoon rum flavoring
|
|
Directions: |
Directions:Preheat oven to 325º. In a 2-quart casserole beat eggs; add milk or cream, sugar, vanilla and salt. Beat until combined but not foamy. Stir in rice and raisins (if using). Place casserole in a 13 x 9 x 2-inch baking dish on an oven rack. Pour boiling water into the baking dish around the casserole to a depth of one inch.
Bake for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for an additional 20 to 30 minutes or until a knife inserted near the center comes out clean. Spoon warm pudding into dessert dishes* and drizzle with Rum-Caramel Sauce.
*Note: To serve cold, cover and chill pudding for up to 3 days, then spoon into dessert dishes and drizzle with warm Rum-Caramel Sauce.
Rum-Caramel Sauce: In a heavy saucepan, combine the brown sugar and cornstarch. Stir in half-and-half or light cream, water and dark corn syrup or molasses. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove from heat and stir in butter and rum or rum flavoring. Makes one cup. |
|
Personal
Notes: |
Personal
Notes: Note from recipe: Leftover chilled pudding tastes delicious for breakfast, drizzled with milk or cream. Save any leftover caramel sauce for ice cream!!!
|
|
This recipe for Rice Pudding with Rum-Caramel Sauce is from