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Ingredients
| 2% milk: 3 cups (divided) |
| long grain rice: 1/2 cup |
| salt: 1/2 tsp |
| light brown sugar (packed): 3/4 cup (divided) |
| salted butter: 2 Tbl (or margarine) |
| eggs: 2 (separated) |
| vanilla extract: 1 tsp |
Butterscotch Rice Pudding
Credit: AllRecipes
User rating:
"Recalls Faye Hintz, field editor from Springfield, Missouri, 'When we married, my husband made sure to get the recipe for this delicious, comforting pudding from his mother.'"
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Prep Time
75 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
Directions
- In top of double boiler, heat 2 cups milk to a gentle boil. Stir in rice and salt. cover and cook over medium-low heat 45 minutes, stirring occasionally. remove from the heat; set aside. In a saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. In a small bowl, beat egg yolks. Add small amount of hot milk mixture to yolks; return to pan. Stir until smooth. Stir into rice mixture; cook and stir over medium heat 5 minutes. Remove from heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside.
- In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300 degrees F for 20-25 minutes.