Cool, creamy butterscotch rice pudding with a hot broiled buttery maple-coconut topping is an interestingly nice contrast of texture and temperature.

Broiled Butterscotch Rice Pudding

1/2 cup uncooked rice
1 cup water
1/4 teaspoon salt
1 teaspoon maple extract
1 (3 3/4-ounce) package butterscotch pudding mix
2 cups milk
1 tablespoon butter or margarine

Topping:
1/3 cup maple syrup
2 tablespoons melted butter or margarine
1 cup shredded coconut

1. Combine rice, water, salt and maple syrup. Heat to boiling over high heat. Stir once. Cover, reduce heat, and simmer for 15 minutes.
2. Blend pudding mix with milk and butter; cook over medium heat, stirring constantly, for about 5 minutes. Fold in cooked rice.
3. Spoon into ovenproof serving dish and chill.
4. When ready to serve, spread with mixture of topping ingredients and broil slowly until golden, 2 to 3 minutes.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.