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Chocolate ‘N’ Toffee Rice Pudding

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.
  • Total Time
    Prep: 10 min. Cook: 15 min. + chilling
  • Makes
    7 servings

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 sweetened shredded 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

  • 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.
  • 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.
Nutrition Facts
1 each: 372 calories, 15g fat (9g saturated fat), 30mg cholesterol, 250mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.

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