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Butterscotch Rice Pudding

 Butterscotch Rice Pudding
Recalls Faye Hintz, field editor from Springfield, Missouri, "When we married, my husband made sure to get the recipe for this delicious, comforting pudding from his mother."
6-8 ServingsPrep: 1-1/4 hours Bake: 20 min.


  • 3 cups milk, divided
  • 1/2 cup uncooked long grain rice
  • 1/2 teaspoon salt
  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons butter
  • 2 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • In a large heavy saucepan, bring 2 cups milk to a gentle boil. Stir
  • in rice and salt. Cover and cook over medium-low heat for 45
  • minutes, stirring occasionally. Remove from the heat; set aside.
  • In a small saucepan, heat 1/2 cup brown sugar, butter and remaining
  • milk until simmering. Remove from the heat. In a small bowl, beat
  • egg yolks. Add a small amount of hot milk mixture to yolks; return
  • all to the pan, stirring constantly. Stir into rice mixture; cook
  • and stir over medium heat for 5 minutes.
  • Remove from the heat; stir in vanilla. Pour into a greased 1-1/2-qt.
  • baking dish; set aside.
  • In a small bowl, with clean beaters, beat egg whites until soft peaks
  • form. Gradually add remaining brown sugar, beating until stiff peaks
  • form. Spread over rice mixture, sealing edges. Bake at 300° for
  • 20-25 minutes. Yield: 6-8 servings.

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Butterscotch Rice Pudding (continued)

Nutritional Facts: 1 serving (1 each) equals 221 calories, 7 g fat (4 g saturated fat), 73 mg cholesterol, 246 mg sodium, 34 g carbohydrate, trace fiber, 5 g protein.