• Cooking Time:
  • Servings:
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  • 4 cups cream or milk
  • 1 cup sugar
  • 1 cup short-grain rice, such as arborio, or basmati
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter
  • 1 to 2 eggs, lightly beaten
  • 1 cup flour or breadcrumbs
  • Canola oil (for frying)
  • 1 recipe Benne-Seed Caramel Sauce


  • In a large saucepan over medium heat on stovetop, heat cream and sugar to boiling.
  • Add rice, cover with lid, and cook for 30 to 60 minutes until rice is soft and creamy.
  • Remove from heat and stir in vanilla extract and butter.
  • Chill.
  • When pudding is cold, use a small ice-cream scoop to form balls of rice pudding.
  • Dip rice bails in beaten egg and roll in flour or breadcrumbs.
  • Fry rice balls in hot canola oil (about 350º) until golden.
  • Drain on paper towels.
  • To serve, place two or three rice fritters on a dessert plate and top with Benne-Seed Caramel Sauce.

Categories: Dessert 
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