Butterscotch Rice Pudding

Makes 4 servings.

1 cup water
Pinch of salt
1/3 cup short-grain rice
1 1/2 cups milk
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup heavy cream
1/3 cup firmly packed brown sugar

Heat oven to 350 degrees F. Grease a 1-quart oven-proof casserole dish.

Bring the 1 cup water to a boil in a large saucepan. As soon as the water boils, add the salt and the rice. Cover and cook over low heat for 15 minutes or until all the water is absorbed.

Pour in the milk and simmer for 5 to 10 minutes, just until the milk comes to a boil. Remove the pan from the heat and stir in the vanilla extract.

In a small, heavy-bottom frying pan, melt the butter over medium heat. Add the cream and the brown sugar. Bring to a boil, reduce the heat to low, and simmer for 2 minutes, stirring constantly. Pour the cream mixture into the rice. Stir well. Spoon this into the casserole dish.

Bake for 20 minutes or until the pudding is thick and has a golden crust. Cool for 15 minutes before serving.