Little bits of rice give this sweet and creamy butterscotch pudding a wonderful texture. This is so easy to make and always gets eaten! A good way to use up leftover rice too.
Ingredients
- 1 1/2 cups milk
- 1 cup rice cooked cooled
- 1/2 cup brown sugar firmly packed
- 2 tbs plain flour
- 2 tbs cornflour
- 1/4 tsp salt
- 1/4 cup milk *extra
- 1 egg
- 2 tbs butter
- 1/2 tsp vanilla extract
Method
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Step 1Rice pudding: Combine 1 1/2 cups of milk and rice in a medium saucepan. Cook over medium heat for about 10 minutes, stirring often, until hot, but not boiling.
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Step 2Combine the next 4 ingredients in a separate bowl.
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Step 3Add 1/4 cup of milk to the brown sugar mixture you just made. Stir until smooth. Add to rice mixture, then cook for about 3 minutes until boiling and slightly thickened. Remove from heat.
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Step 4Butterscotch custard: Beat egg in a bowl with a fork, then add ½ cup of the rice mixture. Beat with fork until combined, add to saucepan, heat and stir over medium for 1-2 minutes. Remove from heat.
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Step 5Add butter, heat and stir until butter has melted. Stir in vanilla.
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Step 6Scoop pudding mixture into bowl, and then scoop custard on top. Swirl through if desired. Serve warm or cold.
Recipe Notes
You can use butter or margarine.
Place plastic wrap on top to prevent skin forming if serving cold.
If you like the sound of this recipe, you might also like this Butterscotch Self-Saucing Pudding.
Recipe Reviews (7)
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