Broiled Butterscotch Rice Pudding
Cool, creamy butterscotch rice pudding is served with a broiled, buttery maple-coconut topping.
1/2 cup uncooked rice
1 cup water
1/4 teaspoon salt
1 teaspoon maple extract
1 (3.75-ounce) package butterscotch pudding mix
2 cups milk
1 tablespoon butter or margarine
1/3 cup maple syrup
2 tablespoons melted butter or margarine
1 cup shredded coconut
- For Pudding: Combine rice, water, salt and maple syrup. Heat to boiling over high heat. Stir once. Cover, reduce heat, and simmer for 15 minutes.
- Blend pudding mix with milk and butter; cook over medium heat, stirring constantly, for about 5 minutes. Fold in cooked rice.
- Spoon into ovenproof serving dish and chill.
- For Topping: 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.