Butterscotch Rice Pudding
By Julie Cader
If you are craving an old-fashioned and comforting holiday dessert with a hint of butterscotch liqueur, then look no further! This creamy rice pudding made with California short grain rice, has a hint of holiday spices and a lot of flavor. This is sure to be a go to holiday dessert for years to come! Serves 8-10.
½ cup golden raisins
½ cup butterscotch liqueur
1 cup water
3 cups whole milk, divided
1 cup uncooked California short grain rice
½ teaspoon salt
¾ cup packed brown sugar, divided
4 tablespoons salted butter, divided
2 eggs, separated
1-½ teaspoons ground cinnamon, divided
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
Whipped Cream for Topping
Combine raisins and liqueur in a bowl and set aside for at least an hour. This allows the raisins to absorb the yummy liqueur.
In a large heavy saucepan, bring water and 2 cups of milk to a gentle boil. Stir in rice and salt. Bring to a slow boil, cover and reduce heat to medium-low and simmer for 45 minutes, stirring occasionally. Remove from heat and set aside.
Preheat oven to 300 degrees and grease a 1-½ quart baking/serving dish and set aside.
In a small saucepan, heat ½ cup of brown sugar, 2 tablespoons butter, 1 teaspoon cinnamon, nutmeg and remaining milk until simmering. Remove from heat.
In a small bowl, beat egg yolks and whisk in a small amount of the hot milk mixture to the yolks and then return yolks to the small saucepan, stirring constantly. Once this is blended, add to rice mixture and cook over medium-low heat for 10 minutes, stirring occasionally.
Remove rice mixture from heat and stir in vanilla and the raisins with the liqueur. Pour rice into prepared baking/serving dish and set aside.
In a small bowl, using cold beaters, beat egg whites until soft peaks form. Gradually add remaining brown sugar and continue beating until stiff peaks form. Spread over the rice mixture, being sure to seal the edges. Lightly sprinkle with cinnamon. Bake in preheated oven for 20-25 minutes. Serve warm with a dollop of whipped cream, and cordial glasses filled to the rim with butterscotch liqueur, also topped with a dollop of whipped cream!
Julie recently retired as the Finance & Administration Manager for the California Rice Commission, and is a big proponent of trying new recipes- especially if they feature California rice.