Sticky Toffee Rice Pudding With Caramel Cream

• 3 cups water
• 1 cup uncooked medium grain rice
• 1/4 teaspoon salt
• 3 cups pitted dates, chopped
• 3 cups 2% milk
• 2 teaspoons vanilla extract
• 1 cup packed brown sugar
• 1-1/2 cups heavy whipping cream, divided
• 1/4 cup butter, cubed
• 1/2 cup sour cream
• 1/4 cup hot caramel ice cream topping

1. 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.
2. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350u0b0 for 35-40 minutes or until bubbly. Cool for 15 minutes.
3. Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.

water, grain rice, salt, dates, milk, vanilla, brown sugar, heavy whipping cream, butter, sour cream

Taken from www.tasteofhome.com/recipes/sticky-toffee-rice-pudding-with-caramel-cream/ (may not work)