Broiled Butterscotch Rice Pudding
Broiled Butterscotch Rice Pudding Recipe - A Delicious Dessert from USA
Introduction
Broiled Butterscotch Rice Pudding is a delicious and comforting dessert that combines the creamy texture of rice pudding with the rich flavor of butterscotch. The addition of a maple syrup topping adds a sweet and sticky finish to this decadent treat.
History
Rice pudding has been a popular dessert for centuries, with variations found in many different cultures around the world. The addition of butterscotch flavoring to rice pudding is a modern twist on this classic dish, adding a rich and indulgent taste that is sure to satisfy any sweet tooth.
Ingredients
Topping
- 0.33 cup maple syrup
- 2 tbsp melted butter or margarine
- 1 cup shredded coconut
How to prepare
- In a bowl, combine rice, water, salt, and maple syrup.
- Heat the mixture over high heat until it reaches boiling point. Stir it once, then cover the pot, reduce the heat, and let it simmer for 15 minutes.
- In a separate saucepan, blend the pudding mix with milk and butter. Cook the mixture over medium heat, stirring constantly, for about 5 minutes.
- Fold in the cooked rice and transfer the mixture into an ovenproof serving dish. Chill it in the refrigerator.
- When you're ready to serve, spread a mixture of the topping ingredients over the chilled rice pudding. Broil it slowly until it turns golden, which should take about 2 to 3 minutes.
Variations
- For a nutty twist, sprinkle chopped pecans or walnuts over the coconut topping before broiling.
- Add a dash of cinnamon or nutmeg to the pudding mixture for a warm and spicy flavor.
Cooking Tips & Tricks
Be sure to stir the rice pudding mixture constantly while cooking to prevent it from sticking to the bottom of the pan.
- For a creamier texture, you can use half-and-half or heavy cream instead of milk in the pudding mixture.
- To prevent the coconut topping from burning under the broiler, keep a close eye on it and remove it from the oven as soon as it turns golden brown.
Serving Suggestions
Serve this Broiled Butterscotch Rice Pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.
Cooking Techniques
Broiling the coconut topping gives this rice pudding a crispy and caramelized finish that adds a delicious contrast to the creamy pudding underneath.
Ingredient Substitutions
You can use brown rice or jasmine rice instead of white rice for a nuttier flavor and chewier texture.
- If you don't have maple extract, you can use vanilla extract or almond extract as a substitute.
Make Ahead Tips
You can prepare the rice pudding mixture ahead of time and chill it in the refrigerator until you're ready to serve. Just be sure to add the coconut topping right before broiling to ensure it stays crispy.
Presentation Ideas
Serve this Broiled Butterscotch Rice Pudding in individual ramekins or dessert bowls for a beautiful and elegant presentation. Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of sweetness.
Pairing Recommendations
Pair this rich and creamy rice pudding with a hot cup of coffee or a glass of cold milk for a comforting and satisfying dessert experience.
Storage and Reheating Instructions
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 1-2 minutes or until heated through.
Nutrition Information
Calories per serving
280
Carbohydrates
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 22g
Fats
- Total Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
Proteins
- Protein: 4g
Vitamins and minerals
Vitamin D: 1.5mcg
- Calcium: 120mg
- Iron: 0.5mg
Alergens
Contains milk and coconut
Summary
This Broiled Butterscotch Rice Pudding is a rich and indulgent dessert that is high in carbohydrates and fats, making it a satisfying treat for those with a sweet tooth. It also provides a good source of calcium and vitamin D.
Summary
Broiled Butterscotch Rice Pudding is a decadent and indulgent dessert that combines the creamy texture of rice pudding with the rich flavor of butterscotch. With a sweet maple syrup topping and crispy coconut finish, this dessert is sure to satisfy any sweet tooth. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly delicious treat.
How did I get this recipe?
I remember the sense of wonder I felt when I first saw this recipe for Broiled Butterscotch Rice Pudding. It was many years ago, during a visit to my dear friend Margaret's house. Margaret was known for her incredible culinary skills and her ability to turn ordinary ingredients into extraordinary dishes.
I had always been a fan of rice pudding, but this version was unlike any I had ever tasted before. The combination of rich butterscotch flavors with the creamy rice pudding was simply divine. I knew I had to learn how to make it myself.
Margaret was more than happy to share her recipe with me. She explained that she had learned it from her own grandmother, who had passed it down through the generations. As she walked me through the steps, I listened intently, taking notes and asking questions along the way.
The first step was to cook the rice until it was tender and creamy. Margaret insisted on using Arborio rice for its creamy texture and the way it absorbed flavors. She also added a touch of vanilla extract to the cooking water to infuse the rice with a subtle sweetness.
Next came the butterscotch sauce. Margaret showed me how to melt butter and brown sugar together until they formed a rich, caramel-like sauce. She then added a splash of heavy cream to create a velvety smooth consistency. The aroma that filled the kitchen as the butterscotch simmered was intoxicating.
Once the rice and butterscotch sauce were ready, Margaret combined them in a large mixing bowl, stirring gently to ensure that every grain of rice was coated in the sweet butterscotch goodness. She then poured the mixture into a baking dish and placed it under the broiler to caramelize the top.
As the pudding bubbled and browned under the intense heat of the broiler, I could hardly contain my excitement. The smell of warm butterscotch and vanilla filled the air, making my mouth water in anticipation.
When the pudding emerged from the oven, golden and glistening, Margaret scooped out a generous portion and handed me a spoon. As I took my first bite, I was transported to a world of creamy decadence and sweet indulgence. The combination of the creamy rice pudding and the rich butterscotch sauce was nothing short of heavenly.
From that day on, Broiled Butterscotch Rice Pudding became a staple in my own kitchen. I would often make it for special occasions and family gatherings, always receiving rave reviews from my loved ones.
Over the years, I have tweaked Margaret's original recipe, adding my own touches and variations to make it my own. Sometimes I would stir in a handful of raisins or sprinkle chopped nuts on top for added texture and flavor. Other times, I would experiment with different spices, like cinnamon or nutmeg, to create a unique twist on the classic dish.
But no matter how many times I make it, Broiled Butterscotch Rice Pudding will always hold a special place in my heart. It reminds me of the joy of cooking and the joy of sharing delicious food with the ones I love.
As I sit here now, writing down the recipe for future generations to enjoy, I can't help but feel a sense of gratitude for the friends and family who have inspired me along the way. Cooking is more than just a way to nourish our bodies – it is a way to nourish our souls and create lasting memories that will be cherished for years to come. And for that, I am truly thankful.
Categories
| American Desserts | American Recipes | Coconut Recipes | Rice Pudding Recipes | Rice Recipes |