A royal dessert, indeed! Butterscotch and coffee-flavored rice pudding layered alternately in parfait glasses with chocolate syrup.
1 (3.6-ounce) package butterscotch pudding and pie filling mix
2 teaspoons instant coffee
2 cups milk
2 cups cooked rice
1 (1.5-ounce) envelope whipped topping mix, prepared
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.