Butterscotch Rice Pudding
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Butterscotch Rice Pudding is a comforting dessert made with rice, milk, butterscotch syrup, sugar, butter and egg yolks, finished with a touch of vanilla. Ready in just 45 minutes from start to finish, with only 15 minutes of preparation needed, this dish suits anyone craving a warm, indulgent treat. The rich butterscotch flavour pairs beautifully with creamy rice for a classic pudding that's simple to prepare at home.
Ella x
Ingredients
- 200 grice(uncooked)
- 500 mlmilk
- 150 mlbutterscotch syrup(store-bought)
- 100 ggranulated sugar(diced)
- 50 gunsalted butter(melted)
- 2large 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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