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Show Holiday Dessert Idea: Butterscotch'n'Rice Holiday seasons are a time for festive cooking. Budget-conscious home-makers home-makers will welcome this idea for a delicious dessert that's made in minutes, costs pennies and is nutritious nutri-tious to boot. It's called Broiled Butterscotch Butter-scotch Rice Pudding and it's an easy version of that old favorite done in a new flavor and topped off with a crunchy glaze of coconut, butter and sugar. The basic ingredient is penny-wise rice, a good bet any time of the year. BROILED BUTTERSCOTCH BUTTER-SCOTCH RICE PUDDING 12 cup uncooked rice 1 cup water 14 teaspoon salt 1 teaspoon maple extract 1 package (3-34 ounces) butterscotch flavor pudding and pie filling 2 cups milk 1 tablespoon butter or margarine TOPPING 13 cup maple syrup or brown sugar 2 tablespoons melted butter or margarine 1 cup shredded coconut A broiled coconut topping adds a regal touch to this creamy-rich butterscotch rice pudding. Combine rice, water, salt and maple extract. Heat to boiling over high heat. Stir once. Cover, reduce heat and simmer for 15 minutes. Blend pudding mix with milk and butter; cook over medium heat, stirring constantly, con-stantly, for about 5 minutes. Fold in cooked rice. Spoon into an oven-proof serving dish or individual dishes and chill. When ready to serve, spread with mixture of topping ingredients and broil slowly until golden, 2 to 3 minutes. Makes 6 servings. |