Creamy Rice Pudding With Praline Sauce

How does this sound to finish your New Year's dinner/supper?

It's going to be hard to find a more pure and simple old-fashioned southern dessert than rice pudding, but to add the praline sauce will be the killer. You will think you are in Savannah... Georgia that is.

Creamy Rice Pudding With Praline Sauce
6-8 servings
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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, 35-40 minutes or until rice is tender.

2.  Whisk together egg yolk, 1/2 cup half-and-half, and sugar.  Gradually stir about one-fourth of the hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture..  Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees F 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 praline sauce over rice pudding.

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