Creamy butterscotch rice pudding layered with a mixture of toasted coconut, almond brickle bits and mini chocolate chips.

Butterscotch Brickle Rice Pudding

3 cups cooked rice
3 cups milk
1/2 cup packed brown sugar
3 tablespoons butter or margarine
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup flaked coconut, toasted
1/4 cup almond brickle chips for baking
1/4 cup mini semisweet chocolate chips

1. Combine rice, milk, sugar, butter and salt in medium saucepan. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring frequently. Add vanilla; cool.
2. Combine coconut, brickle chips and chocolate chips.
3. Half fill 8 small dessert glasses with pudding. Sprinkle 1 tablespoon coconut mixture on top of each. Repeat layers. Garnish with whipped cream and maraschino cherries, if desired.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.