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Sticky Toffee Rice Pudding with Caramel Cream

Total Time

Prep: 45 min. Bake: 35 min. + cooling

Makes

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
Sticky Toffee Rice Pudding with Caramel Cream Recipe photo by Taste of Home

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

  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.
  2. Preheat oven to 350°. 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, until bubbly, 35-40 minutes. Cool for 15 minutes.
  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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