Butterscotch Rice Pudding

This is indeed a rich pudding, and people who are tired of ordinary rice pudding will appreciate this.

Take 2 heaped tablespoons whole rice, 2 tablespoons crushed butterscotch, 1 quart milk, 1 teaspoon vanilla essence, a little grated nutmeg, 2 tablespoons brown sugar, 1 tablespoon margarine, salt.

Place the rice in a large greased baking dish with the sugar, milk, fat and ¼ teaspoon salt. Place in a slow oven and as soon as a skin appears, stir to break it. Keep stirring occasionally until the rice is nearly cooked and the milk creamy, then stir in vanilla essence. Grate a little nugmeg over the pudding and cover gently with the crushed butterscotch. Return to the oven until the butterscotch has melted. Serve with milk or cream is preferred.