Butterscotch rice with berries

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Butterscotch rice with berries
Butterscotch rice with berries
  • Serves: 4

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  • Skill level: Easy peasy

  • Costs: Cheap as chips

This delicious pudding can be put together in minutes using a store cupboard staple and some fresh berries. Make it special by sprinkling with icing sugar and decorating with fresh leaves such as mint or basil and serve with a crisp biscuit. Serve as a light dessert or cheeky breakfast at the weekend. The kids will love this tasty treat and its packed with berries too.


  • 15g butter
  • 2tbsp caster sugar
  • 200g raspberries
  • 200g blueberries
  • 2tbsp dark Muscovado sugar
  • 400g can creamed rice pudding
  • 1/2tsp vanilla extract

To add a soft mellow spice flavour use 1/2tsp ground cinnamon in place of the vanilla extract.


  1. Melt the butter in a pan and stir in the sugar. Stir over a low heat until the sugar has melted. Add the raspberries and blueberries and cook very gently for about 2 mins until the fruit just begins to soften. Remove from the heat.
  2. Put the Muscovado sugar and creamed rice into a bowl and mix together. Add the vanilla extract. Spoon the mixture into 4 serving dishes.
  3. Spoon some fruit onto the rice in each dish. Serve at room temperature.

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