Creamy Rice Pudding With Praline Sauce

Vegetarian
Gluten Free
Health score
4%
Creamy Rice Pudding With Praline Sauce
65 min.
8
448kcal

Suggestions


Indulge your sweet tooth with our Creamy Rice Pudding with Praline Sauce, a delightful dessert that will transport your taste buds to a world of comfort and nostalgia. This dish combines the velvety richness of creamy rice pudding with a decadent praline sauce, making it the perfect treat for any occasion. Whether you’re looking to impress guests at a dinner party or simply craving a cozy dessert for a quiet night in, this recipe is a guaranteed crowd-pleaser.

Our creamy rice pudding is made with premium MAHATMA Extra Long-Grain White Rice, which ensures a delightful texture that is both tender and satisfying. Each bite is infused with the rich flavors of half-and-half and vanilla, creating an irresistible harmony of tastes. The finishing touch comes in the form of a luxurious praline sauce, crafted from melted caramels and toasted pecans, that adds a nutty crunch and a burst of sweetness to each serving.

Not only is this dessert vegetarian and gluten-free, but it also brings together an inviting warmth and richness that makes it perfect for any season. With a total preparation time of just 65 minutes, you can whip up this gorgeous dessert in no time at all. Get ready to savor every creamy, nutty spoonful of this extraordinary treat that will surely become a cherished favorite in your recipe collection.

Ingredients

  • 20  caramels 
  •  egg yolks beaten
  • 2.8 cups half-and-half divided
  • cups milk 
  • 0.5 cup pecans toasted chopped
  • 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.

Nutrition Facts

Calories448kcal
Protein8.28%
Fat40.76%
Carbs50.96%

Properties

Glycemic Index
30.53
Glycemic Load
33.48
Inflammation Score
-4
Nutrition Score
10.195217381353%

Flavonoids

Cyanidin
0.66mg
Delphinidin
0.45mg
Catechin
0.45mg
Epigallocatechin
0.35mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.14mg

Nutrients percent of daily need

Calories:447.5kcal
22.38%
Fat:20.58g
31.66%
Saturated Fat:8.89g
55.54%
Carbohydrates:57.89g
19.3%
Net Carbohydrates:57g
20.73%
Sugar:35.64g
39.6%
Cholesterol:135.39mg
45.13%
Sodium:286.19mg
12.44%
Alcohol:0.26g
100%
Alcohol %:0.15%
100%
Protein:9.4g
18.8%
Manganese:0.54mg
27.18%
Phosphorus:248.02mg
24.8%
Vitamin B2:0.38mg
22.33%
Calcium:221.25mg
22.13%
Selenium:13.11µg
18.73%
Vitamin B12:0.74µg
12.3%
Vitamin B5:1.18mg
11.8%
Vitamin A:537.05IU
10.74%
Vitamin B1:0.16mg
10.52%
Zinc:1.43mg
9.51%
Potassium:317.97mg
9.08%
Vitamin B6:0.18mg
8.77%
Magnesium:33.7mg
8.43%
Vitamin D:1.16µg
7.71%
Copper:0.15mg
7.31%
Folate:19.85µg
4.96%
Vitamin E:0.7mg
4.65%
Iron:0.67mg
3.73%
Fiber:0.89g
3.58%
Vitamin B3:0.64mg
3.2%
Vitamin K:2.02µg
1.92%
Vitamin C:0.92mg
1.11%
Source:My Recipes