Butterscotch Risotto Pudding
- 4 cups whole or 2% milk
- 2/3 cup Arborio rice
- 1/2 cup firmly packed C&H® Golden Brown Sugar
- 1 tablespoon vanilla extract, pure
Add milk and rice to a large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring, until rice is tender and pudding is thick and reduced to about 3 cups, 25 to 30 minutes. Stir more frequently toward the end of cooking to prevent scorching.
Remove from heat and stir in brown sugar and vanilla. Pour pudding into 4 serving bowls. Cover with plastic wrap (touching the surface so that a skin doesnt form). Serve warm or refrigerate up to 2 days until ready to serve. If pudding is too thick, stir in a little more milk.
In place of the milk, switch in 4 cups half-and-half.
In place of the brown sugar, switch in 1/3 cup granulated sugar.
Gussy It Up
Just before serving, sprinkle with chopped chocolate-covered toffee candy bars or chopped toasted pecans, hazelnuts or walnuts.
Recipe provided courtesy of Abigail Johnson Dodge, Desserts 4 Today