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Caramel Rice Dessert

By: LaRee Barlow  
"This recipe has been in our family for four generations. It can be prepared well ahead of time, if necessary."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 115 people have saved this

Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 1/2 cups uncooked long grain rice
  • 2 cups whipping cream
  • 1/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • CARAMEL SAUCE:
  • 3 cups sugar
  • 1/4 teaspoon salt
  • 2 cups whipping cream
  • 1 cup light corn syrup
  • 1/4 cup butter or margarine
  • 2 teaspoons vanilla extract

Directions

  1. Cook rice according to package directions. Rinse in cold water; drain. Cover and refrigerate. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold into the rice. Cover and refrigerate.
  2. In a large saucepan, combine the sugar, salt, cream and corn syrup. Cook over medium heat until a thermometer reads 238 degrees F (soft-ball stage), stirring frequently. Remove from the heat; carefully stir in butter and vanilla. Cool slightly. Serve warm sauce over rice.

Footnotes

  • We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by nikolesimpson 
The rice & whipped cream is light and slightly sweet while the caramel is extremely sweet. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2008 by yadira 
I really enjoyed it but it was too sweet and there was too much caramel sauce. Try cutting... MORE

 
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