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Burnt Butterscotch Rice Pudding

This scrummy pudding jumped right onto the short-list of family favorites from its first introduction at the table! An entertainer’s dream, it may be served hot or cold, garnished with perhaps the summer’s loveliest berries or presented plain in all its glory — and the recipe is easily halved in case you aren’t expecting a crowd. Give it a go, you’ll not be sorry (except in the event you’re watching your waistline!)!

Burnt Butterscotch Rice Pudding

2½ oz. butter (5 tbs.)
6 oz. short-grain rice (we like to use Arborio)
5 oz. light muscovado sugar, divided (1 cup)
18 fl. oz. heavy cream
1 tsp. vanilla extract
2½ cups whole milk

Heat the butter in a wide, shallow saucepan until starting to sizzle, then add the rice. Toast the rice gently for about 4 minutes in the butter until just starting to brown, then scatter over whatever is left of the muscovado sugar after setting aside 4 tbs. for topping the pudding later. Cook for a few minutes more until the sugar is starting to dissolve.

Pour in the cream, stir, and boil until all the sugar is dissolved into a thick butterscotch sauce, then gradually stir in 2 cups of the milk and the vanilla extract. Simmer everything gently for about 45 minutes, stirring often. If towards the end of the cooking time the liquid is too thick and the rice isn’t cooked yet, add another ½ cup milk and carry on cooking. The finished consistency should be like a really creamy risotto.

When the pudding is cooked, tip it into a shallow, heatproof serving dish. Scatter the rest of the sugar over the top, and broil or blowtorch until sizzling and just starting to burn. Leave the sugar to form a crisp layer and serve hot or cold straight from the dish. Serves 6-8.

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