A quick thyme-scented butterscotch sauce made with butter, brown sugar and Scotch adds a terrific flavor boost to rice pudding. Slideshow:  Rice Pudding Recipes 

Adam Erace
February 2011

Gallery

Credit: © Claire Thomas

Recipe Summary test

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, melt the butter with the thyme sprigs. Add the brown sugar and cook over moderately low heat, stirring occasionally, until melted and glossy, about 6 minutes. Remove 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.

    Advertisement
  • 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.

Advertisement