Butterscotch and coffee-flavored
rice pudding layered alternately in parfait glasses with chocolate
syrup.
Rice
Royale
- 1 (3 5/8-ounce) package
butterscotch pudding and pie filling mix
2 teaspoons instant coffee
2 cups milk
2 cups cooked rice
1 (1 1/2-ounce) envelope whipped topping mix, prepared
Chocolate syrup
Chopped nuts (optional)
- Combine pudding mix, instant
coffee and milk. Cook and stir over medium heat until mixture
comes to a full boil. Add rice; cool. Fold in 1 cup whipped topping;
chill.
- To serve, alternate layers
of rice pudding and chocolate syrup. Top each serving with remaining
whipped topping. Garnish with chopped nuts, if desired.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
