Butterscotch rice pudding


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..


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


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s