Butterscotch Rice Pudding
1/3 cp rice
2 cps milk
1/4 tsp salt
2 tbsp butter or fortified margerine.
1/3 cp brown sugar
1 tbsp lemon juice
1/2 tsp vanilla
1/2 cp chopped dates or raisins
1 - Wash rice and add salt and rice to the milk.
2 - Bring to a boil, then simmer 25 minutes.
3 - Meanwhile melt the butter or margerine, add the brown sugar
and cook over medium heat until dark brown but not burned.
4 - Add the caramel mixture to the rice and milk and stir until dissolved.
5 - Remove from heat and add lemon juice, vanilla and dates.
6 - Pour into a wet bowl and when cold it can be unmolded.
7 - Serve plain or with cream.