Ingredients for Chocolate Chip Toffee Layered Rice Pudding
- 4 cups whole milk
- Cooked White Rice
- Light Brown Sugar
- 4 tablespoons (½ stick) unsalted butter
- ½ teaspoon salt
- Vanilla Extract
- Toffee Pieces
- Mini Chocolate Chips
- Whipped cream, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Chip Toffee Layered Rice Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Chip Toffee Layered Rice Pudding
- In a large saucepan, combine 4 cups milk, 1 cup uncooked long-grain rice, ¾ cup packed light brown sugar, 4 tablespoons (½ stick) unsalted butter, and ½ teaspoon salt.
- Bring to a boil over medium heat, stirring occasionally to prevent sticking.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the pudding is thick and creamy, stirring occasionally to prevent burning.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.
- Spoon half of the pudding into individual dessert bowls or sundae glasses.
- In a medium bowl, gently combine ½ cup semi-sweet chocolate chips and ½ cup toffee bits.
- Sprinkle half of the chocolate chip and toffee mixture over the pudding in each bowl.
- Repeat layers with the remaining pudding and chocolate chip toffee mixture.
- Refrigerate for at least 2 hours, or until chilled and set.
- Garnish with a generous dollop of whipped cream before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
81g
Fat
36g
Carbs
16g
