Butterscotch Rice Pudding

SUBMITTED BY: Faye Hintz

"Recalls Faye Hintz, field editor from Springfield, Missouri, 'When we married, my husband made sure to get the recipe for this delicious, comforting pudding from his mother.'"

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PREP TIME	1 Hr 15 Min
COOK TIME	20 Min
READY IN	1 Hr 35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups milk, divided
1/2 cup uncooked long grain rice
1/2 teaspoon salt
3/4 cup packed brown sugar, divided
2 tablespoons butter or margarine
2 eggs, separated
1 teaspoon vanilla extract

DIRECTIONS

In top of double boiler, heat 2 cups milk to a gentle boil. Stir in rice and salt. cover and cook over medium-low heat 45 minutes, stirring occasionally. remove from the heat; set aside. In a saucepan, heat 1/2 cup brown sugar, butter and remaining milk until simmering. In a small bowl, beat egg yolks. Add small amount of hot milk mixture to yolks; return to pan. Stir until smooth. Stir into rice mixture; cook and stir over medium heat 5 minutes. Remove from heat; stir in vanilla. Pour into a greased 1-1/2-qt. baking dish; set aside.
In a mixing bowl, beat egg whites until soft peaks form; gradually add remaining brown sugar, beating until stiff peaks form. Spread over rice mixture, sealing edges. Bake at 300 degrees F for 20-25 minutes.