Caramel Rice Pudding
Prep Time

1 hr 40 mins mins

Cook Time

10 mins mins

Total Time

1 hr 50 mins mins




  • 1/2 cup Laila Pudding Rice
  • 1tbsp butter or margarine
  • 3 cups milk
  • tsp ground cinnamon
  • 1tsp vanilla essence (or use vanilla pods)
  • 1/3 cup caramel ice cream topping
  • 1/3 cup sugar
  • 2 drops hot water


  • In a medium saucepan cook and stir uncooked rice in hot butter or margarine for 2 minutes.
  • Carefully stir in milk and cinnamon (mixture may spatter).
  • Bring to a low boil.
  • Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.)
  • Remove saucepan from heat.
  • Stir in vanilla essence.
  • Swirl in caramel ice cream topping.
  • Transfer to four individual serving bowls. Keep warm.
  • In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly.
  • Do not stir until sugar begins to melt.
  • Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color.
  • Remove pan from heat.
  • Stir in the 2 drops hot water.
  • Quickly drizzle topping over each serving of rice pudding.
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