Butterscotch-Brown Rice Pudding
Creamy butterscotch-brown rice pudding combines comforting flavors with a hint of caramel sweetness, perfect for dessert lovers seeking a smooth, low-fat treat that appeals to all ages.
Ingredients
Instructions
- Place milk in a saucepan and cook over medium heat until thoroughly heated, but do not boil.
- Remove from heat.
- Gradually stir about 1/4 of the hot milk into beaten eggs; then add this mixture back into the remaining hot milk, stirring constantly.
- Stir in cooked brown rice, brown sugar, and vanilla extract.
- Pour the mixture into a 1-quart baking dish coated with vegetable cooking spray.
- Sprinkle with butterscotch morsels.
- Place the dish in a shallow pan and add water to a depth of 1 inch.
- Bake at 350°F (175°C) for 30 minutes or until set.
- Remove the dish from the water bath.
- Let the pudding cool slightly before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim. To enhance the butterscotch flavor, try adding a pinch of sea salt or a splash of maple syrup. If you have leftover cooked rice, this recipe is an excellent way to use it up. You could also substitute the brown sugar with coconut sugar for a different flavor profile.
Serving Suggestions
Serve the butterscotch-brown rice pudding warm or chilled, topped with whipped cream or a dollop of yogurt. It pairs beautifully with fresh fruit, like sliced bananas or berries, for added freshness. For a complete meal, consider serving it alongside a light salad or as a dessert after a comforting dish like 'Mom O'Brien Bread Pudding'.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pudding in a microwave-safe dish and warm it in short intervals, stirring in between, until heated through. You can also add a splash of milk to restore creaminess while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch-Brown Rice Pudding contains roughly 842 calories, with 9g protein, 129g carbohydrates, and 12g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use white rice instead of brown rice for this pudding?
Yes, while brown rice adds a nuttier flavor and more fiber, you can substitute it with white rice. However, keep in mind that the cooking time may vary slightly, so ensure the rice is fully cooked before adding it to the pudding.
Is it possible to make this pudding dairy-free?
Absolutely! To make a dairy-free version, use almond milk or coconut milk instead of skim milk. Just ensure the butterscotch morsels are dairy-free as well. This option will still produce a delicious pudding that aligns with vegetarian recipes.
Can I make this pudding ahead of time?
Yes, you can prepare the pudding a day in advance. Allow it to cool completely, then store it in the refrigerator. When ready to serve, you can enjoy it cold or reheat it for a warm dessert. This makes it a great option for meal prepping or serving at gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).