Butterscotch Brickle Rice Pudding

Butterscotch Brickle Rice Pudding Recipe from USA with Coconut, Almond, and Semi-Sweet Chocolate

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Butterscotch Brickle Rice Pudding is a delicious and creamy dessert that combines the flavors of butterscotch, coconut, and chocolate in a comforting rice pudding. This recipe is perfect for a cozy night in or a special occasion.

History

Rice pudding has been a popular dessert for centuries, with variations found in many different cultures around the world. The addition of butterscotch, coconut, and chocolate in this recipe gives a modern twist to this classic dish.

Ingredients

3 cups cooked rice
3 cups milk
0.5 cup packed brown sugar
3 tbsp butter or margarine
0.25 tsp salt
1 tsp vanilla extract
0.25 cup toasted flaked coconut
0.25 cup almond brickle chips for baking
0.25 cup small semi-sweet chocolate chips

How to prepare

In a medium saucepan, combine rice, milk, sugar, butter, and salt.
Cook over medium heat for 20 to 25 minutes, or until the mixture thickens and becomes creamy, stirring frequently.
Add vanilla and let it cool.
In a separate bowl, combine coconut, brickle chips, and chocolate chips.
Take 8 small dessert glasses and fill each one halfway with the pudding mixture.
Sprinkle 1 tbsp of the coconut mixture on top of each glass.
Repeat the layers.
If desired, garnish with whipped cream and a maraschino cherry.

Variations

You can add raisins or dried fruit to the pudding mixture for added sweetness and texture.
For a nut-free version, you can omit the almond brickle chips and use extra chocolate chips instead.

Cooking Tips & Tricks

Be sure to stir the pudding mixture frequently while cooking to prevent it from sticking to the bottom of the pan.

- Toasting the coconut before adding it to the pudding will enhance its flavor and add a nice crunch.

- For a richer flavor, you can use whole milk or cream instead of regular milk.

Serving Suggestions

Serve the Butterscotch Brickle Rice Pudding warm or chilled, topped with whipped cream and a cherry on top for a festive touch.

Cooking Techniques

The key to making a creamy and delicious rice pudding is to cook it slowly over low heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.

Ingredient Substitutions

If you don't have almond brickle chips, you can use toffee bits or chopped nuts instead. You can also use white chocolate chips in place of the semi-sweet chocolate chips.

Make Ahead Tips

You can make the pudding mixture ahead of time and store it in the refrigerator for up to 2 days. Just assemble the dessert glasses with the coconut mixture right before serving.

Presentation Ideas

Serve the Butterscotch Brickle Rice Pudding in elegant dessert glasses or small mason jars for a beautiful presentation. You can also garnish each serving with a sprinkle of cinnamon or nutmeg for a festive touch.

Pairing Recommendations

This rich and creamy dessert pairs well with a cup of hot coffee or tea. You can also serve it with a scoop of vanilla ice cream for an extra indulgent treat.

Storage and Reheating Instructions

Store any leftover Butterscotch Brickle Rice Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings for 30-60 seconds until warm.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Calcium: 15% of daily value per serving

Iron: 6% of daily value per serving

Alergens

Contains: Dairy, nuts

Summary

This Butterscotch Brickle Rice Pudding is a rich and indulgent dessert that is high in carbohydrates and fats. It is a delicious treat to enjoy in moderation.

Summary

Butterscotch Brickle Rice Pudding is a decadent and comforting dessert that is perfect for any occasion. With its creamy texture and rich flavors, this recipe is sure to become a new favorite in your dessert repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I rummaged through my old recipe box. As I shuffled through the yellowed index cards and faded pieces of paper, I stumbled upon a recipe that caught my eye - Butterscotch Brickle Rice Pudding.

I had never heard of such a dish before, but the name alone sounded intriguing. I traced my fingers over the handwritten words on the recipe card, feeling a sense of curiosity and excitement building within me. Where did this recipe come from? Who had shared it with me? I couldn't remember, but I knew I had to try it.

As I read through the ingredients and instructions, memories began to flood back to me. I remembered my dear friend Margaret, a master in the kitchen who always had a new recipe up her sleeve. Could this be one of her creations? Or perhaps it was my own mother, who loved experimenting with new flavors and textures in her cooking.

Regardless of its origin, I knew that this Butterscotch Brickle Rice Pudding was a recipe worth trying. With a determination fueled by nostalgia and a love for all things sweet, I set out to gather the necessary ingredients and get to work.

The first step was to cook the rice until it was tender and fluffy. I measured out the grains, rinsed them in cold water, and transferred them to a pot filled with boiling water. As the rice simmered on the stove, I began preparing the butterscotch sauce that would give this pudding its rich, caramel flavor.

In a separate saucepan, I melted butter and brown sugar together, stirring until the sugar had completely dissolved and the mixture was smooth and golden. The kitchen was filled with the sweet aroma of butterscotch, and I couldn't help but smile as I thought of the delicious treat that was soon to come.

Once the rice was cooked and the butterscotch sauce was ready, it was time to combine the two and create the base of the pudding. I poured the butterscotch over the rice, stirring gently to ensure that every grain was coated in the sweet, sticky sauce. The mixture took on a luscious, golden hue, and I knew that I was on the right track.

But there was one final touch that would elevate this dish from a simple rice pudding to a decadent dessert fit for a special occasion - the addition of brickle. I had never used brickle in my cooking before, but I knew that its crunchy texture and buttery flavor would be the perfect complement to the butterscotch and rice.

I crushed the brickle into small pieces, sprinkling them over the top of the pudding before transferring it to the oven to bake. The scent of caramelized sugar and toasted nuts filled the kitchen, making my mouth water in anticipation of the finished dish.

As the pudding baked, I couldn't resist stealing a spoonful of the warm, gooey mixture. The flavors of butterscotch and brickle melded together perfectly, creating a symphony of sweet and salty notes that danced on my taste buds. I knew that this Butterscotch Brickle Rice Pudding was a recipe worth cherishing, a dish that would become a staple in my kitchen for years to come.

When the pudding was finally ready, I scooped it into bowls and garnished each serving with a dollop of whipped cream and a sprinkle of extra brickle crumbs. I eagerly took my first bite, savoring the creamy rice, the rich butterscotch, and the crunchy bits of brickle that added a delightful contrast in texture.

As I enjoyed my dessert, I couldn't help but feel a sense of gratitude for the person who had shared this recipe with me. Whether it was Margaret, my mother, or someone else entirely, I was thankful for their generosity in passing on this culinary gem. The Butterscotch Brickle Rice Pudding was more than just a dish - it was a memory, a connection to the past, and a reminder of the joy that comes from sharing delicious food with loved ones.

And as I sat at the kitchen table, savoring each spoonful of pudding, I made a promise to myself to continue exploring new recipes, to keep learning and growing in my culinary skills, and to always cherish the memories that come with each delicious dish that graces my table. For food is more than just sustenance - it is a celebration of life, love, and the joy of sharing good food with good people.