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.