Butterscotch Rice Pudding
|Raw white rice||1⁄3 Cup (5.33 tbs), washed|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Firmly packed dark brown sugar||3⁄4 Cup (12 tbs)|
|Evaporated milk||1 1⁄2 Cup (24 tbs)|
Cook the rice with the salt and the boiling water in a double boiler for 30 min.
Meanwhile, combine butter and brown sugar in a skillet and cook over low heat, while stirring, for 3-5 min.
Add, together with the milk, to the rice, and cook for 30 min longer, or until rice is tender.
Chill and serve with or without top milk or cream.
Serving size: Complete recipe
Calories 1458 Calories from Fat 472
% Daily Value*
Total Fat 54 g82.6%
Saturated Fat 33.1 g165.7%
Trans Fat 0 g
Cholesterol 175.9 mg58.6%
Sodium 910.4 mg37.9%
Total Carbohydrates 222 g74.2%
Dietary Fiber 0 g
Sugars 173.6 g
Protein 30 g61%
Vitamin A 32.9% Vitamin C 12.2%
Calcium 102.4% Iron 6.8%
*Based on a 2000 Calorie diet