Butterscotch Orange Rice Pudding
Easy, zesty butterscotch rice pudding with orange.
1 (3.5-ounce) package butterscotch pudding and pie filling mix
2 cups milk
2 tablespoons grated orange peel
2 cups cooked rice
1/2 cup heavy cream, whipped
2 oranges, sliced
- Combine pudding mix, milk and orange peel. Cook and stir over medium heat until mixture comes to a full boil. Add rice. Remove from heat; spoon into dessert dishes. Chill.
- At serving time, top with whipped cream and garnish with sliced oranges.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.