Butterscotch Rice Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 8

2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
1 cup heavy cream
6 tablespoons unsalted butter
1 1/4 cups light brown sugar, packed
3 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract

Steps:

  • In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  • Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

BUTTERSCOTCH RICE KRISPIES® BARS



Butterscotch Rice Krispies® Bars image

This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!

Provided by peachlovehope

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 30m

Yield 24

Number Of Ingredients 5

1 tablespoon butter
6 cups crispy rice cereal (such as Rice Krispies®)
1 (11 ounce) package butterscotch chips
1 cup creamy peanut butter
1 (11 ounce) package semisweet chocolate chips

Steps:

  • Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
  • Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
  • Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
  • Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
  • Refrigerate bars again until the chocolate is firmed, about 10 minutes.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Don't bother with a box mix -- make homemade pudding that's way better and still so easy with our foolproof recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Number Of Ingredients 8

1/2 cup packed dark-brown sugar
3 tablespoons cornstarch
1/8 teaspoon fine salt
1 1/2 cups whole milk
1/2 cup heavy cream
2 large egg yolks
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Steps:

  • Place a fine-mesh sieve over a medium heatproof bowl and set aside. In a medium saucepan, combine dark-brown sugar, cornstarch, and salt. In a medium bowl, whisk together milk, cream, and egg yolks; add to saucepan.
  • Whisking constantly, cook over medium-high until mixture thickens and is bubbling, 8 to 12 minutes. Reduce heat to medium-low and cook, whisking, 1 minute.
  • Remove pan from heat and pour mixture through sieve into bowl. Stir in butter and vanilla until combined.
  • Press plastic wrap directly against surface of pudding to prevent skin from forming and refrigerate 3 hours (or up to 3 days). To serve, whisk until smooth and divide among four small bowls.

Nutrition Facts : Calories 362 g, Fat 22 g, Protein 5 g, SaturatedFat 13 g

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups packed brown sugar, light or dark
1/4 cup cornstarch
1/2 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
2 tablespoons butter
1/2 cup salted caramel sauce, for serving
Sea salt flakes, for serving
Unsweetened whipped cream, for serving

Steps:

  • Put the sugar, cornstarch and kosher salt in a medium, nonstick saucepan, then gently whisk together. Put the milk and egg yolks in a separate pitcher or bowl, then whisk together until combined. Pour the wet mixture into the saucepan with the dry ingredients and stir to combine.
  • Turn on the heat to medium and cook, stirring gently, until the mixture starts to bubble and thicken, about 10 minutes. When it reaches a pudding consistency, add the butter and stir until melted. Remove from the heat and spoon into bowls. Chill for about 1 hour, until very cold.
  • Top each bowl with about a tablespoon of salted caramel sauce, some sea salt flakes and unsweetened whipped cream.

BUTTERSCOTCH RICE PUDDING



Butterscotch Rice Pudding image

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."

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 6-8 servings.

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
2 eggs, separated
1 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, bring 2 cups milk to a gentle boil. Stir in rice and salt. Cover and cook over medium-low heat for 45 minutes, stirring occasionally. Remove from the heat; set aside. , In a small saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. Remove from the heat. In a small bowl, beat egg yolks. Add a small amount of hot milk mixture to yolks; return all to the pan, stirring constantly. Stir into rice mixture; cook and stir over medium heat for 5 minutes. , Remove from the heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside. , In a small bowl, with clean beaters, 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.

Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.

BUTTERSCOTCH RICE PUDDING WITH BROWN SUGAR MERINGUE RECIPE



Butterscotch Rice Pudding with Brown Sugar Meringue Recipe image

For the perfect dessert, savor every bite of this delicious Butterscotch Rice Pudding made with aromatic Jasmati® Rice.

Provided by RiceSelect

Categories     Dessert

Time 45m

Number Of Ingredients 7

1 cup, uncooked Jasmati® Rice
2 cups milk
1 ¼ cups packed brown sugar, divided
4 tablespoons unsalted butter
¼ teaspoon salt
2 eggs, separated
1 teaspoon vanilla

Steps:

  • Preheat broiler. Prepare rice according to package directions.
  • Add milk, 1 cup brown sugar and butter to rice. Bring to a gentle boil, stirring frequently. Reduce heat and simmer 10 minutes, stirring occasionally. Beat egg yolks in a small bowl. Add 1/2 cup rice mixture to yolks and beat vigorously. Pour the warmed egg mixture back into the pot. Remove from heat and continue to stir until the pudding is thick and creamy, about 1-2 minutes. Pour pudding into 4 oven-proof dishes.
  • In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining 1/4 cup of brown sugar. Continue to beat until stiff peaks form. Spread meringue over each pudding.
  • Put puddings on a cookie sheet and place under broiler. Watch carefully and remove when tops are lightly browned, about 1 minute. Serve warm.

Nutrition Facts :

BUTTERSCOTCH PUDDING



Butterscotch Pudding image

Provided by Molly O'Neill

Categories     dinner, dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 7

6 large egg yolks
3/4 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Place yolks in a large mixing bowl and whisk lightly. Set aside. Combine the sugar and 1/4 cup water in a heavy, medium saucepan and place it over low heat. Cook until the sugar is dissolved, about 7 minutes. Raise the heat to high and cook, watching it closely, until the sugar turns a golden amber color.
  • While the sugar is cooking, whisk the milk, cream and brown sugar together in another saucepan and place it over high heat. Bring just to a boil and remove from the heat. As soon as the caramel is golden, remove it from the heat and immediately begin to slowly stir in the hot milk and cream. (Be careful as the mixture will bubble up and sputter.) Continue to stir until all the milk has been added. Pouring in a slow, steady stream, whisk the hot cream mixture into the eggs. Whisk in the vanilla and salt. Strain through a fine-mesh strainer. Refrigerate until cool.
  • Preheat oven to 300 degrees. Using a spoon, skim off any air bubbles from the top of the custard mixture. Divide the mixture between 6 -cup ramekins or custard cups and place them in a roasting pan. Add boiling water to the pan to come halfway up the sides of the ramekins and cover the pan with aluminum foil. Bake the puddings until they are set around the edges but still have an area in the center about the size of a quarter that remains somewhat loose, about 50 minutes. Remove custards from the roasting pan and refrigerate several hours or overnight. Serve with whipped cream if desired.

Nutrition Facts : @context http, Calories 487, UnsaturatedFat 13 grams, Carbohydrate 39 grams, Fat 35 grams, Protein 6 grams, SaturatedFat 21 grams, Sodium 252 milligrams, Sugar 38 grams

BUTTERSCOTCH PUDDING II



Butterscotch Pudding II image

Chill overnight in individual dishes.

Provided by sal

Categories     Desserts     Custards and Pudding Recipes

Time 3h

Yield 4

Number Of Ingredients 5

1 cup brown sugar
¼ cup all-purpose flour
1 ¾ cups whole milk
2 egg yolks, beaten
¼ cup butter

Steps:

  • In a medium saucepan over medium heat, stir together brown sugar and flour. Stir in milk. Bring to a boil and boil for 1 minute. Remove from heat and stir in egg yolks and butter until smooth. Pour into serving dishes and chill 3 hours or overnight in the refrigerator.

Nutrition Facts : Calories 429.5 calories, Carbohydrate 65 g, Cholesterol 143.6 mg, Fat 17.3 g, Fiber 0.2 g, Protein 5.7 g, SaturatedFat 10.1 g, Sodium 144 mg, Sugar 58.3 g

BURNT BUTTERSCOTCH RICE PUDDING



Burnt butterscotch rice pudding image

The crunchy brûlée topping on this rich and creamy rice pudding turns this childhood favourite into a dessert fit for any dinner party

Provided by Barney Desmazery

Categories     Dessert

Time 1h10m

Number Of Ingredients 6

75g butter
175g short-grain pudding rice
140g light muscovado sugar
500ml double cream
1 tsp vanilla extract
600ml full-fat milk

Steps:

  • Heat the butter in a wide, shallow saucepan until starting to sizzle, then add the rice. Toast the rice gently for about 4 mins in the butter until just starting to turn light brown, then scatter over 100g of the sugar and cook for a few mins more until the sugar is starting to dissolve.
  • Pour in the cream, stir and boil until all the sugar has dissolved into a thick butterscotch sauce, then gradually stir in 500ml of the milk and the vanilla extract. Simmer everything gently for about 45 mins, stirring often. If towards the end of the cooking time the liquid is too thick and the rice isn't cooked yet, add another 100ml milk and carry on cooking. The finished consistency should be like a really creamy risotto.
  • When the pudding is cooked, tip it into a shallow, heatproof serving dish. Scatter the rest of the sugar over the top, and grill or blowtorch until sizzling and just starting to burn. Leave the sugar to form a crisp layer and serve hot or cold straight from the dish.

Nutrition Facts : Calories 767 calories, Fat 59 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

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

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

HOMEMADE BUTTERSCOTCH PUDDING



Homemade Butterscotch Pudding image

Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup sugar
1/2 cup packed dark brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups 2% milk
3 egg yolks
2 tablespoons butter, cubed
2 teaspoons vanilla extract
Whipped cream, optional

Steps:

  • In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.

Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

More about "butterscotch rice pudding recipes"

SELF SAUCING BUTTERSCOTCH PUDDING | RECIPETIN EATS
self-saucing-butterscotch-pudding-recipetin-eats image
2019-09-06 Preheat oven to 180°C/350°F (160°C fan). Grease a 6 cup baking dish (1.6L/1.6Q) with butter. Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside. Pudding batter: Place sugar, flour and baking powder in a …
From recipetineats.com


BUTTERSCOTCH RICE KRISPIE TREATS - SUGAR N' SPICE GALS
2020-10-30 Lightly spray a 9x13 casserole dish with cooking spray. In a large pot, melt the butter. Add the marshmallows and dry pudding mix. Cook on low heat stirring constantly until the marshmallows have melted and is smooth. Mix in the Rice Krispies and coat well. Pour into the sprayed casserole dish and press down. Let cool and cut into squares. ENJOY!
From sugar-n-spicegals.com


BUTTERSCOTCH RICE - HOMESPUN OASIS
2010-01-21 Instructions. Heat the rice and milk in a saucepan over medium heat until bubbly, being careful not to scorch the milk. Turn down the heat, stir it fairly often and let it cook a bit to break down the rice about 5-10 minutes. Add the honey, …
From homespunoasis.com


BUTTERSCOTCH SQUARES | RECIPE - KELLOGG'S
Directions. - In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Add butterscotch pudding mix. - Stir in vanilla and Kellogg's* Rice Krispies* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9") pan. - Allow mixture to cool slightly.
From kelloggs.ca


BUTTERSCOTCH RICE PUDDING RECIPE - FOOD NEWS
Butterscotch Rice Pudding Recipe: How to Make It. Heat oven to 350 degrees F. Grease a 1-quart oven-proof casserole dish. Bring the 1 cup water to a boil in a large saucepan. As soon as the water boils, add the salt and the rice. Cover and cook over low heat for 15 minutes or until all the water is absorbed. Pour in the milk and simmer for 5 to ...
From foodnewsnews.com


BUTTERSCOTCH RICE PUDDING RECIPE: HOW TO MAKE IT
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."
From stage.tasteofhome.com


CLASSIC DESSERT: 9 VINTAGE RECIPES FOR RICE PUDDING (1966)
2018-05-09 Cook rice according to package directions. In a two-quart saucepan, combine pudding and sugar. Stir in 24 cups milk until blended. Add hot cooked rice. Cook over medium heat, stirring constantly, until mixture comes to a boil. Blend in vanilla. Pour pudding into a buttered 8-inch square pan and cool.
From clickamericana.com


THE BEST RICE PUDDING RECIPE (JUST 5 INGREDIENTS!) | MOM ON …
2021-08-28 Instructions. In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine. 4½ cups whole milk, 1½ cups water, ¾ cup granulated sugar, 1 cinnamon stick, 1 cup Arborio rice. Bring to an intense simmer (just below boiling) over medium high heat, stirring often.
From momontimeout.com


BUTTERSCOTCH TREATS™ - RICE KRISPIES®
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in pudding mix. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
From ricekrispies.com


BUTTERSCOTCH SQUARES RECIPE - RICE KRISPIES
- In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Add butterscotch pudding mix. - Stir in vanilla and Kellogg's* Rice Krispies* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9") pan. - Allow mixture to cool slightly. Cut into 5 cm ...
From ricekrispies.ca


OLD TIMEY BUTTERSCOTCH TREATS™ - RICE KRISPIES
1. In large saucepan melt butterscotch morsels and butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
From ricekrispies.com


BUTTERSCOTCH TAPIOCA PUDDING RICH, CREAMY COMFORT FOOD - THAT …
2016-09-13 Instructions. In a medium saucepan, combine water, salt and tapioca. Cook over medium heat for 15 minutes. Add the brown sugar to the tapioca, lower the heat and cook for 5 more minutes. There will still be a bit of white left in the tapioca, if it is more than halfway white cook a bit longer.
From thatrecipe.com


AMISH BUTTERSCOTCH PUDDING - EASY AND DELICIOUS - AMISH365.COM
2020-12-17 Boil sugar and butter together until soft. Beat the egg yolk well and add it to the flour, milk, vanilla, and salt. Carefully stir a little at a time into the sugar mixture. Cook, stirring constantly until thick and bubbly (medium heat for a solid 10 minutes).
From amish365.com


BUTTERSCOTCH RICE PUDDING : CALRICE
This creamy rice pudding made with California short grain rice, has a hint of holiday spices and a lot of flavor. This is sure to be a go to holiday dessert for years to come! Serves 8-10. Ingredients ½ cup golden raisins ½ cup butterscotch liqueur 1 cup water 3 cups whole milk, divided 1 cup uncooked California short grain rice ½ teaspoon salt
From calrice.org


BUTTERSCOTCH RICE KRISPIES TREATS - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-08-04 Set aside. In a deep large heavy bottomed pot over low heat, melt together butter and marshmallows until smooth. Stir to prevent sticking. Add vanilla and pudding mix. Stir until combined. Continue to cook for 2-3 minutes over low heat while stirring. Remove from heat and add rice krispies cereal.
From melissassouthernstylekitchen.com


UNBELIEVABLE BUTTERSCOTCH PUDDING (HOMEMADE) - SALLY'S BAKING …
2019-03-21 Cook on medium heat until mixture begins to boil. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. Turn the heat down to low.
From sallysbakingaddiction.com


BUTTERSCOTCH RICE PUDDING RECIPE - ADAM ERACE | FOOD & WINE
2022-04-07 Close this dialog window Explore Food & Wine
From svhkf.isa-geek.com


BUTTERSCOTCH RICE PUDDING RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


BUTTERSCOTCH RICE PUDDING WITH BROWN SUGAR MERINGUE
Butterscotch Rice Pudding with Brown Sugar Meringue. Serves 4 . My Note. Add to My Recipe Box. Add to Grocery List. Email to a Friend ... Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###. Suggest a Recipe. Ingredients; Cooking Directions
From adolphusrice.com


SALTED BUTTERSCOTCH RICE PUDDING RECIPE | NEW IDEA …
Transfer to a heatproof jug. Cool to room temperature. To make pudding, combine milk, sugar, rice, vanilla, butter and 11/4 cups water in a greased, large ovenproof dish (11-cup capacity). Cover tightly with greased foil. Cook in a moderate oven (180C) for 1 hour, stirring and recovering with foil, every 20 minutes. Remove and discard foil.
From newidea.com.au


BUTTERSCOTCH RICE PUDDING - PLAIN.RECIPES
In a large heavy saucepan, bring 2 cups milk to a gentle boil. Stir in rice and salt. Cover and cook over medium-low heat for 45 minutes, stirring occasionally. Remove from the heat; set aside. In a small saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. Remove from the heat. In a small bowl, beat egg yolks. Add a ...
From plain.recipes


RICE PUDDING RECIPE WITH CARAMEL | WHITE ON RICE COUPLE
Make sure to get the corners of the pot and watch closely because the texture will change quickly, 3-5 min. Whisk in all of the cream at once, lower the heat a little, and continue whisking until the the liquid is homogenous. Turn heat back up to medium and cook for another 10 minutes, whisking every few minutes.
From whiteonricecouple.com


BUTTERSCOTCH RICE KRISPIE TREATS - ONLY 4 INGREDIENTS - DESSERTS ON …
2022-01-14 First, you will an 8 or 9 inch square baking pan. Then spray it with cooking spray and set aside. Then add the rice krispie cereal to a large bowl. Use a medium sauce pan and melt the butter. I used medium heat until the butter was completely melted. You can also do this using a microwave safe bowl.
From dessertsonadime.com


COMET - BUTTERSCOTCH RICE PUDDING WITH BROWN SUGAR MERINGUE
Butterscotch Rice Pudding with Brown Sugar Meringue. Serves 4 . My Note. Add to My Recipe Box. Add to Grocery List. Email to a Friend ... Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###. Suggest a Recipe. Ingredients; Cooking Directions
From cometrice.com


STOVETOP BUTTERSCOTCH PUDDING RECIPE - SERIOUS EATS
2018-08-29 Directions. Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk.
From seriouseats.com


THE VERY BEST BUTTERSCOTCH PUDDING - THE SUBURBAN SOAPBOX
2016-09-19 Turn off the heat and cool to room temperature. In a second saucepan, whisk together the milk, cream, egg yolks, cornstarch and vanilla until thoroughly combined over medium heat until steaming. Slowly ladle the caramel into the milk mixture 1/2 a cup at a time whisking constantly until all the caramel has been added.
From thesuburbansoapbox.com


INSTANT BUTTERSCOTCH PUDDING MIX RICE RECIPE - COOKEATSHARE
Recipes / Instant butterscotch pudding mix rice recipe (1000+) Butterscotch Bonanza. 1361 views. 1 env whipped topping mix remaining instant butterscotch pudding mix, 1 c. lowfat milk. Butterscotch Pecan Cookies. 1090 views. 1 x butter recipe cake mix (18.25-oz), 1 pkt instant butterscotch pudding mix (3.4-oz), 1. Butterscotch Pumpkin Pie . 984 views. melted, 7/8 …
From cookeatshare.com


BUTTERSCOTCH PUDDING - THE PIONEER WOMAN
2015-01-21 Gently whisk together the brown sugar, cornstarch, and salt in a medium nonstick pan. In a separate pitcher or bowl, whisk together the milk and egg yolks. Pour it into the pan with the brown sugar mixture and stir to combine. Turn on the heat to medium and cook, stirring gently, until the mixture just starts to bubble up/get very thick.
From thepioneerwoman.com


BUTTERSCOTCH RICE PUDDING - RECIPE | COOKS.COM
2009-12-15 Add hot milk, gelatin and rice and stir thoroughly. When mixture begins to thicken add whipped cream. Serve with sauce. Beat eggs slightly, then add hot milk, stirring constantly in top of double boiler. Cook for a few minutes then add sugar. When mixture thickens, remove from stove. Cool and add whipped cream.
From cooks.com


SLOW COOKER RICE PUDDING WITH BUTTERSCOTCH APPLES
2022-02-13 Put about 4 cm of hot water in the base of your slow cooker. Thoroughly butter the inside of the heatproof dish. Pour the evaporated milk into a measuring jug and top up to 400 ml with whole milk. Put the pudding rice and sugar into the heatproof dish then pour over the milk, stir.
From farmersgirlkitchen.co.uk


BUTTERSCOTCH RICE PUDDING OR PHIRNI RECIPE BY SWAYAMPURNA SINGH …
Cook Butterscotch rice pudding or phirni in the comfort of your home with BetterButter. Tap to view the recipe! Recipes; Videos; Articles; Contests; Collections; The Shop; Login. Home / Recipes / Butterscotch rice pudding or phirni. 456. 17. 5.0(1) 0. Butterscotch rice pudding or phirni Nov-03-2016. Swayampurna Singh 5 minutes. Prep Time. 120 minutes. Cook Time. 6 …
From betterbutter.in


BUTTERSCOTCH PUDDING FOR TWO
2020-12-14 In a medium glass bowl, add the brown sugar, cornstarch and salt. Stir lightly with a whisk to blend. Then, slowly pour in ¼ cup of the cream and whisk vigorously to dissolve the sugar and cornstarch. Add the last of the cream slowly, still whisking. Add the milk slowly and whisk very well to ensure all the dry ingredients are dissolved.
From dessertfortwo.com


SALTED BUTTERSCOTCH RICE PUDDING RECIPE - RECIPEZAZZ.COM
Small Batch Cooking (2645) Occasion. Brunch (5735)
From recipezazz.com


Related Search