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Makes 6 servings.
- 3 cups cooked rice
- 1/3 cup half & half
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons caramel sauce
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/3 cup sliced almonds, lightly toasted
Combine rice and half & half in 2-quart saucepan. Cook over medium heat 6 to 7 minutes, stirring constantly. Stir in salt and 3/4 cup caramel sauce. Cook 10 minutes, stirring constantly. Remove from heat and stir vanilla and sour cream. Cool 15 minutes. Divide pudding into 6 serving dishes. Drizzle each serving with 1 tablespoon caramel sauce and almonds.