Creamy Rice Pudding with Praline Sauce (Outstanding!) 2 cups milk 1 cup uncooked MAHATMA 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
Preparation 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. Southern Living, SEPTEMBER 2006 -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
