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A rich, creamy dessert that’s perfect for special occasions.
1-1/2 cups uncooked long grain rice
2 cup heavy whipping cream
1/4 cup sugar
1-1/2 teaspoons vanilla extract
Sauce
3 cups sugar
1/4 teaspoon salt
2 cups heavy whipping cream
1 cup light corn syrup
1/4 cup butter
2 teaspoons vanilla extract
Directions
Cook rice according to package directions. Rinse in cold water; drain. Cover and refrigerate. In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold into the rice. Cover and refrigerate.
In a large saucepan, combine the sugar, salt, cream and corn syrup. Cook over medium heat until a thermometer reads 238 degrees (soft ball stage), stirring frequently. Remove from the heat; carefully stir in butter and vanilla. Cool slightly. Serve warm over rice.
© Donna Monday
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