If the thought of rice pudding takes you back to your childhood school days, then these two recipes will revive those memories, albeit with a more sublime twist. The first recipe is sinfully rich while the second packs a hint of thyme and actual Scotch as well as almonds and cranberries. Both will hit the spot on a cool autumn evening. Enjoy!
Recipe #1: Sinfully Rich Butterscotch Rice Pudding with Meringue Topping
2-1/2 cups 1% milk
½ cup heavy cream
1/2 C uncooked Basmati rice
1/2 teaspoon salt
3/4 cup packed of combined dark brown and light brown sugar
2 tablespoons butter
2 eggs, separated
1 teaspoon vanilla extract
- Cook the Basmati rice in a heavy saucepan.
- In top of double boiler, heat the 2-1/2 cups 1% milk to a gentle boil. Stir in the cooked rice and salt. Remove the mixture from the heat and set aside.
- In a saucepan, heat 1/2 cup brown sugar, the butter and the cream until the mixture simmers.
- Beat the egg yolks in a small bowl. Add a small amount of the hot cream mixture to yolks; return all to pan and stir until the mixture is smooth.
- Stir the egg mixture into the rice mixture. Cook it over medium heat for 5 minutes, stirring constantly.
- Remove the pudding from the heat and add in the vanilla. Pour the mixture into a greased 1-1/2 quart baking dish and set it aside.
- Preheat the oven to 300 degrees F.
- In a mixing bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup brown sugar, beating until stiff peaks form. Spread the meringue over the rice mixture, sealing the edges.
- Bake at 300 degrees F for 20-25 minutes. 6-8 servings.
Recipe #2: Thyme and Scotch Butterscotch Rice Pudding
4 tablespoons unsalted butter
2 large thyme sprigs, plus extra thyme leaves for garnish
1 cup packed light brown sugar
1/3 cup Scotch
1/3 cup heavy cream
1 pound prepared rice pudding
1/2 cup roasted almonds, coarsely chopped
1/2 cup dried cranberries
- In a medium saucepan, melt the butter with the thyme sprigs. Add the brown sugar and cook over moderately low heat, stirring occasionally, until the mixture is melted and glossy. This should take about 6 minutes.
- Remove the mixture from the heat and whisk in the Scotch.
- Cook over low heat until any hardened caramel is dissolved. Add the cream and whisk until the butterscotch is smooth and glossy. Discard the thyme sprigs and season the sauce with salt to taste.
- In a bowl, mix the rice pudding with the almonds and cranberries. Fold in 1/4 cup of the butterscotch sauce and spoon into bowls. Drizzle with the remaining butterscotch sauce, garnish with thyme leaves and serve right away while it is still piping hot.