Creamy Rice Pudding With Praline Sauce

Ingredients

• 20  caramels 
• 4  egg yolks beaten
• 2.8 cups half-and-half divided
• 2 cups milk 
• 0.5 cup pecans toasted chopped
• 1 cup mahatma extra rice long-grain white uncooked
• 0.5 teaspoon salt 
• 0.5 cup sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• sauce pan
• whisk

Directions

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).
3. Remove from heat; stir in vanilla.
4. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans.
5. Serve over rice pudding.