Butterscotch Rice Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This butterscotch rice pudding is one of my go to comfort desserts because it comes together in less than an hour from start to finish. What I love most is how simple it actually is, despite tasting like something fancy you'd order at a restaurant. Rice is naturally packed with B vitamins and provides sustained energy, making this indulgence feel a little less guilty. The whole thing costs just a few dollars to make with basic pantry staples, and honestly, once you get the rice cooking, there's barely any active work involved. It's creamy, it's decadent, and it never fails to impress both family and guests.
Ella x
Ingredients
- 200 grice(uncooked)
- 500 mlmilk(whole milk)
- 150 mlbutterscotch syrup(store-bought)
- 100 ggranulated sugar(diced)
- 50 gunsalted butter(melted)
- 2 nulllarge egg yolks
- 5 gsalt(pinch)
- 1 mlvanilla extract(optional)
Detail level
Instructions
- 1
Heat the milk in a saucepan over medium heat until it starts to simmer.
Tip: Monitor the heat to avoid boiling.
- 2
Add the rice to the milk and stir to combine. Reduce the heat to low and cook, stirring occasionally, until the milk is absorbed and the rice is tender, about 20-25 minutes.
Tip: Be patient, as this step can take a while.
- 3
In a small saucepan, melt the butter over low heat.
Tip: Use a heatproof bowl to avoid burning the butter.
- 4
Add the granulated sugar to the melted butter and stir to combine.
Tip: Use a wooden spoon or silicone spatula to scrape the sides and bottom of the saucepan.
- 5
Bring the sugar mixture to a simmer and cook, stirring occasionally, until it turns a deep amber color, about 5-7 minutes.
Tip: Be cautious, as the mixture will bubble vigorously.
- 6
Remove the saucepan from the heat and stir in the butterscotch syrup and vanilla extract (if using).
Tip: Let the mixture cool slightly before proceeding.
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