Caramel Rice Pudding

  • Prep Time

    30 minutes

  • Cooking Time

    30 minutes

  • Serving


  • Vegetarian
  • Middle Eastern
  • Desserts

Try this old-fashioned dessert for a change, as you see your mind walking down memory lane – a traditional classic that has managed to stand the test of time!


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


  • 1/2 cup Laila pudding rice
  • 1 tbsp butter or margarine
  • 3 cups milk
  • ½ tsp cinnamon powder
  • 1 tsp vanilla essence (or use vanilla pods)
  • 1/3 cup caramel ice cream topping
  • 1/3 cup sugar
  • 2 drops hot water