Creamy Rice Pudding

Okay Babies...Here is a nice summer recipe for ya!  Actually, you can eat rice pudding year round! If you are a fan of  the pure and simple old-fashioned desserts (and I certainly am),Then  this dish is definitely for you. The praline sauce takes it to the next level.




INGREDIENTS:


2 cup(s) milk

1 cup(s) uncooked extra long-grain white rice

1/2 teaspoon(s) salt

2 3/4 cup(s) half-and-half, divided 4 egg yolks, beaten

 1/2 cup(s) sugar

1 &1/2 teaspoon(s) vanilla extract

20 caramels

1/2 cup(s) chopped toasted pecans


DIRECTIONS:

1.Stir 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 1/4 hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees F 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 praline sauce over rice pudding.

Enjoy!