Tuesday, November 23, 2010

Caramel Rice Pudding

Want a sweet treat that the whole family will enjoy??? Here it is!

1/2 cup short-grain rice

1 tablespoon butter or margarine

3 cups milk

1/2 teaspoon ground cinnamon

1 teaspoon vanilla

1/3 cup caramel ice cream topping

1/3 cup sugar

2 drops HOT water

This recipe makes 4 servings.

In a medium saucepan, cook and stir uncooked rice in hot butter or margarine for 2 minutes. Carefully stir in milk and cinnamon (mixture may splatter). Bring to a low boil. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (It is normal for this mixture to look curdled. Don't worry about it! It'll be just fine!)

Remove saucepan from heat. Stir in vanilla. Swirl in caramel ice cream topping. Transfer to four individual serving bowls. KEEP WARM!

In a small saucepan, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. DO NOT stir until sugar begins to melt. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color. Remove pan from heat. Stir in the 2 drops of HOT water. QUICKLY drizzle topping over each serving of rice pudding.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.