This yummy dessert recipe will have you ‘accidentally’ cooking too much white rice, every week! I did that last night and luckily had enough ingredients to pull together a delicious version of this old fashioned treat.
For the very naughty caramel topping, I substituted honey for corn syrup and pistachios for pecans, and it turned out beautifully. I also left out the sozzled raisins in the pudding itself (I have never heard of putting raisins, sozzled or not, in rice pudding).
It was very quick to prepare and had my family swooning with delight. Just one word of warning: it is rich and filling, so keep serving sizes small. Serve in the smallest cutest bowls you have, or even in a pretty teacup.
