Chocolate 'N' Toffee Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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I can't think of a more comforting dessert than this pudding. The toffee bits add a crunch to its creamy consistency. Husband Frank and I enjoy making treats like this together. It looks especially pretty layered in a parfait glass. Ingredients:
3 cups milk |
3 cups cooked rice |
1/2 cup packed brown sugar |
3 tablespoons butter |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1/4 cup flaked coconut, toasted |
1/4 cup english toffee bits or almond brickle chips |
1/4 cup miniature semisweet chocolate chips |
1/2 cup whipped topping |
7 maraschino cherries |
Directions:
1. In a large saucepan, combine the milk, rice, brown sugar, butter and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat; stir in vanilla. Cool.
2. Spoon half of the pudding into dessert dishes. Combine the coconut, toffee bits and chocolate chips; sprinkle half over the pudding. Repeat layers. Refrigerate until serving. Top with whipped topping and cherries. Yield: 7 servings.
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