Desserts

Butterscotch rice pudding

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This is the first time I tried this recipe and it became an instant hit with my family..the butterscotch flavour is what makes this really nice..

Ingredients

Rice – 1 cup (basmati rice)
Sugar – 4 tbsp
Nestle milkmaid – 1 tin
Water – 3 cups + 2cups
Salt – 1/2 tsp
Fresh cream – 200ml
Vanilla extract – 1/2 tsp
Butterscotch extract – 1 tsp
Cardamom powder – a pinch

Method

Pressure cook the rice with 3 cups of water till tender.
Transfer the cooked rice into a large heavy bottom vessel, add Milkmaid and 2cups of water and let it boil on medium high for about 20mins stirring from time to time to prevent the bottom from burning.
Add salt, a pinch of cardamom powder, 1/2 tsp of pure vanilla extract and 1 tsp of pure butterscotch extract.
Boil till everything is well combined and reaches a very thick porridge like consistency.
Add the fresh cream and transfer into a  decorative bowl and garnish with pistachios.
Allow it to set in the refrigerator for about 5-6hrs.
Serve chilled as a dessert.

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