Ingredients
3 cups water1 cup uncooked medium grain rice1/4 teaspoon salt3 cups pitted dates, chopped3 cups 2% milk2 teaspoons vanilla extract1 cup packed brown sugar1-1/2 cups heavy whipping cream, divided1/4 cup butter, cubed1/2 cup sour cream1/4 cup hot caramel ice cream topping
Preparation
In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside.
Preheat oven to 350°. In a small saucepan, combine brown sugar, 1 cup cream and the butter. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until bubbly, 35-40 minutes. Cool for 15 minutes.
Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.
