Name: Butterscotch Brickle Rice Pudding
Ingredients: 3 cups cooked rice; 3 cups milk; 1/2 cup packed brown sugar; 3 tablespoons butter or margarine; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/4 cup flaked coconut, toasted; 1/4 cup almond brickle chips for baking; 1/4 cup small semi-sweet chocolate chips

Why it works: Vanilla and coconut match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,294 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Butterscotch Brickle Rice Pudding

8 small dessert glasses

Time20 to 25 minutes

Ingredients

Directions

Make the pudding

Combine rice, milk, sugar, butter and salt in medium saucepan.
Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring frequently.
Add vanilla; cool.

Layer and serve

Combine coconut, brickle chips and chocolate chips.
Half fill 8 small dessert glasses with pudding.
Sprinkle 1 tablespoon coconut mixture on top of each.
Repeat layers.
Garnish with whipped cream and maraschino cherries, if desired.

Nutrition, whole recipe (rough)

963Calories

17 gProtein

56 gFat

97 gCarbs

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Coconut	1/2 cup shredded (40g)	283
Rice	1 cup cooked (158g) white	206
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Almond	1 almond (1.2g)	7
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Vanilla + coconuttop 1% of all pairs

Smell alikestrong

Cooked together2,294 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Coconut + almondtop 3% of all pairs

Smell alikestrong

Cooked together1,093 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Rice + coconuttop 3% of all pairs

Smell alikestrong

Cooked together1,063 recipes

Shared aroma: decanal (soap, orange peel).
Vanilla + almondtop 4% of all pairs

Smell alikestrong

Cooked together3,961 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice: Forms the bulk of the pudding and gives it its body as it cooks in milk.
Milk: Cooks with the rice to create a thick, creamy texture.
Brown sugar: Adds sweetness and caramel-like flavor to the pudding.
Butter or margarine: Adds fat for richness and a smooth mouthfeel.
Flaked coconut: Toasting adds nutty aroma and a crisp, contrasting texture to the topping.

The step that matters

Cook over medium heat, stirring frequently. Milk and sugar scorch easily on the bottom of a pan. Frequent stirring at moderate heat prevents sticking and burning while the rice absorbs liquid and the mixture thickens into a creamy pudding.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Butterscotch Brickle Rice Pudding