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Butterscotch Rice Dessert

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2 cups cooked rice
1 cup light brown sugar
1/3 teaspoon salt
1 tablespoon gelatin in 1/4 cup cold milk
1 1/2 cups hot milk
2 tablespoons butter, melt
1 cup whipped cream
1 cup cut nut meats
1 teaspoon vanilla


Dissolve gelatin in cold milk and stir into the hot milk. Add cook rice, sugar, butter, and salt. Add flavoring. When cold fold in the whipped cream and nuts. Pour into a mold dipped in cold water and chill. Serve with butterscotch pudding sauce.

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