BUTTERSCOTCH RICE PUDDING

Butterscotch Rice Pudding image

Number Of Ingredients 7

3 cups milk, divided
1/2 cup uncooked long grain rice
1/2 teaspoon salt
3/4 cup packed brown sugar, divided
2 tablespoons butter or margarine
2 eggs
1 teaspoon vanilla extract

Steps:

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° for 20-25 minutes.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves