My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, January 16, 2012

Creamy Rice Pudding with Praline Sauce

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
print recipe

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.

1 comment:

  1. i would like a bowl of this right now please. i love rice pudding!!!


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