Chocolate ‘N’ Toffee Rice Pudding

Name: Chocolate 'N' Toffee Rice Pudding
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 7 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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 sweetened shredded 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

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.

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 sweetened shredded 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.

Nutrition Facts

1 each: 372 calories, 15g fat (9g saturated fat), 30mg cholesterol, 250mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.

Originally published as Chocolate 'N' Toffee Rice Pudding in Country Woman May/June 2002

Reviews

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veggielover

Feb 21, 2008

thankyou cookiecarol, get well!
CookieCarol

Feb 17, 2008

Tim, they are trying to confuse you here. At the top of this recipe it says Administrator. This means that a bulletin board official just pulled a recipe out of one of their magazines and has it posted here. This recipe was from Country Woman magazine. I think everybody on this bulletin board loves to help new cooks learn. This recipe means for you to cook 1 1/2 cups of rice in 3 cups of water to yield 3 cups of cooked rice (give or take). Jasmine rice will work well. Then you will take the three cups of milk and other ingredients and continue with the recipe. In case you think I'm the only one on here today (I have a sinus headache and am sitting here staring at the computer like a zombie) you are on an obscure branch of the bulletin board. Go to the top of the screen and the red band says Communitiy.....check Forums. Then scroll down part way and try out Recipes ....just Recipes. There are lots of people there and you can get many opinions to your questions. Keep asking questions....that's how you learn. Good luck!
veggielover

Feb 17, 2008

Hi country woman, i am very interested in learning exactly how to cook this like you do.so i have a questionregarding the cooked rice(3 cups) i am wondering if i should first cook the rice perhaps jasmin? and then from the cooked rice then fill three cups for the pudding? now i am a bit of a novice at cooking, but i am single aand do not have a wife to cook for me, would you be gracious enough to help me to understand some of the finer points to making this correctly? thanks timothy s.