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Butterscotch Rice Pudding

Western.Chefs's picture
Ingredients
  Raw white rice 1⁄3 Cup (5.33 tbs), washed
  Salt 1⁄4 Teaspoon
  Boiling water 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 2 Tablespoon
  Firmly packed dark brown sugar 3⁄4 Cup (12 tbs)
  Evaporated milk 1 1⁄2 Cup (24 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rice

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