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Thread: Creamy rice pudding with praline sauce

  1. #1
    Elite Member southernbelle's Avatar
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    Oct 2005

    Default Creamy rice pudding with praline sauce

    Creamy Rice Pudding with Praline Sauce
    Southern Living Magazine

    2 cups milk
    1 cup uncooked extra long grain white rice
    1/2 teaspoon salt
    2 3/4 cups half-and-half, divided
    4 egg yolks, beaten
    1/2 cup sugar
    1 1/2 teaspoons vanilla extract
    20 caramels
    1/2 cup chopped, toasted pecans

    1. Stir together first 3 ingredients and 2 cups half-and-half in a large saucepan. Cover and cook over medium-low heat, stirring often, 35 to 40 minutes or until rice is tender.
    2. Whisk together egg yolks, 1/2 cup half-and-half, and sugar. Gradually stir about one-fourth of hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture. Cook over medium-low heat, stirring constantly, until mixture reaches 160 and is thickened and bubbly (about 7 minutes). Remove from heat; stir in vanilla.

    3. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans. Serve over rice pudding.

    It says that it makes 6-8 servings, but don't count on that unless you plan on each serving being literally one or two spoonfuls. I've made it twice, and both times found that it makes enough for about three to four people to have regular sized servings.

  2. #2
    Super Moderator Tati's Avatar
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    Oct 2005
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    Sounds delicious, Southernbelle!
    If you reveal your secrets to the wind you should not blame the wind for revealing them to the trees.

    - Kahlil Gibran

  3. #3
    Elite Member Honey's Avatar
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    Dec 2006


    Wow...rice pudding is divine

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