Butterscotch Rice Pudding

1. 1

   In a medium saucepan, melt the butter with the thyme sprigs.

2. 2

   Add the brown sugar and cook over moderately low heat, stirring occasionally, until melted and glossy, about 6 minutes.

3. 3

   Remove from the heat and whisk in the Scotch.

4. 4

   Cook over low heat until any hardened caramel is dissolved.

5. 5

   Add the cream and whisk until the butterscotch is smooth and glossy.

6. 6

   Discard the thyme sprigs and season the sauce with salt.

7. 7

   In a bowl, mix the rice pudding with the almonds and cranberries.

8. 8

   Fold in 1/4 cup of the butterscotch sauce and spoon into bowls.

9. 9

   Drizzle with the remaining butterscotch sauce, garnish with thyme leaves and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.