Butterscotch Brickle Rice Pudding
Creamy butterscotch rice pudding layered with a mixture of toasted coconut, Almond Brickle Bits and mini chocolate chips.
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 Bits for baking
1/4 cup mini semisweet chocolate chips
- 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.
- Combine coconut, brickle chips and chocolate chips.
- 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.