Butterscotch Rice Pudding Recipe
Ingredients
| 1/3 c. raw white rice, washed | ||
| Salt | 1/4 Teaspoon | |
| Boiling water | 1 1/4 Cup (16 tbs) | |
| 2 tablesp. butter or margarine | ||
| 3/4 c. dark brown sugar firmly packed | ||
| Evaporated milk | 1 1/2 Cup (16 tbs) | |
Directions
Cook the rice with the salt and the boiling water in a double boiler for 30 min.
Meanwhile, combine butter and brown sugar in a skillet and cook over low heat, while stirring, for 3-5 min.
Add, together with the milk, to the rice, and cook for 30 min longer, or until rice is tender.
Chill and serve with or without top milk or cream.
Meanwhile, combine butter and brown sugar in a skillet and cook over low heat, while stirring, for 3-5 min.
Add, together with the milk, to the rice, and cook for 30 min longer, or until rice is tender.
Chill and serve with or without top milk or cream.
Chef
