 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
This recipe has been in our family for four generations. It can be prepared well ahead of time, if necessary. Ingredients:
1-1/2 cups uncooked long grain rice |
2 cups heavy whipping cream |
1/4 cup sugar |
1-1/2 teaspoons vanilla extract |
caramel sauce: |
3 cups sugar |
1/4 teaspoon salt |
2 cups heavy whipping cream |
1 cup light corn syrup |
1/4 cup butter, cubed |
2 teaspoons vanilla extract |
Directions:
1. Cook rice according to package directions. Rinse in cold water; drain. Cover and refrigerate. In a 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° (soft-ball stage), stirring frequently. Remove from the heat; carefully stir in butter and vanilla. Cool slightly. Serve warm sauce over rice. Yield: 10-12 servings (4 cups sauce).
|
|