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Chocolate 'N' Toffee Rice Pudding

Chocolate 'N' Toffee Rice Pudding
I can't think of a more comforting dessert than this pudding. The toffee bits add a crunch to its creamy consistency. Husband Frank and I enjoy making treats like this together. It looks especially pretty layered in a parfait glass.
7 ServingsPrep: 10 min. Cook: 15 min. + chilling

Ingredients

  • 3 cups milk
  • 3 cups cooked rice
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut, toasted
  • 1/4 cup English toffee bits or almond brickle chips
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 cup whipped topping
  • 7 maraschino cherries

Directions

  • In a large saucepan, combine the milk, rice, brown sugar, butter and
  • salt; bring to a boil over medium heat. Cook for 15 minutes or until
  • thick and creamy, stirring occasionally. Remove from the heat; stir
  • in vanilla. Cool.
  • Spoon half of the pudding into dessert dishes. Combine the coconut,
  • toffee bits and chocolate chips; sprinkle half over the pudding.
  • Repeat layers. Refrigerate until serving. Top with whipped topping
  • and cherries. Yield: 7 servings.
© Taste of Home 2013

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Chocolate 'N' Toffee Rice Pudding (continued)

Nutrition Facts: 1 serving (1 each) equals 372 calories, 15 g fat (9 g saturated fat), 30 mg cholesterol, 250 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013