Butterscotch Rice Pudding

[judydawn]

Name of Recipe: Butterscotch Rice Pudding - converted from a Jean Pare recipe in her Recipes for Leftovers cookbook.

Number of People: 4 good serves

Ingredients:

450g milk
170g cooked rice (1 cup)
85g rapadura or brown sugar
30g plain four
30g cornflour
1/4 tsp salt
1 egg
30g butter
1 tsp vanilla extract

Preparation:

Add all ingredients to the TM bowl and cook 7 mins/90^o/reverse/speed 3.

Serve hot or cold.  Place clingfilm onto the top of the mixture to prevent a skim forming if you are not going to use immediately.


Photos:

The first photo is of the hot pudding.  The second is cold but it doesn't set up as hard as normal rice pudding.


Tips/Hints:

[gertbysea]

Yum . Are you going to eat all that?

Gert

[judydawn]

I've taken a bowl of it to Mum but yes Gert, I will eat it over a few days - it is quite delicious.

[achookwoman]

Looks interesting Judy.  Think Cookie might like this. I don't like rice puds but will see if Ral would like this.  Might go well with the fresh peaches that I am roasting. had these for breakfast at the grand Hyatt in Istanbul and they were beautiful.

[judydawn]

Sounds nice Chookie, would certainly go with this pudding.  I'm still using the almond tuile baskets and just break off a piece every so often to have with other desserts or just to have with a cuppa.

[cookie1]

Yum. Yes we will like this. Thanks Judy.

[Bootobethin]

JD do you think this will work if I leave out the 30grams of butter?
If I make it with soy or rice milk and leave out the butter it will be dairy free and be OK for our family member who is allergic to milk proteins.
I could use Nuttelex but would prefer not too.
Thanks for your recipe and opinion.

[judydawn]

I'm sure it would be OK Boot, not sure what it does as I've never added butter to a rice pudding before.  Probably adds some of the richness to the dish but have a go and let us know what you think of it.