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Buffalo Wing Dip

Butterscotch Blondie and Rum Rice Pudding


3/4 cup uncooked white rice
2/3 cup Taste Weavers Butterscotch Blondie Dip
2 Tablespoons butter, melted
3/4 teaspoon rum extract


In a medium saucepan, add the rice salt and 1 1/2 cups water, stir to combine, cover. Bring to a boil then reduce to a simmer and cook until the water is absorbed about 20 minutes. Stir in the milk, cook over medium-low heat uncovered until thick and creamy about 10-15 minutes. Remove from heat. Stir in butter, Butterscotch Blondie Dip and rum extract. Serve warm or cold. For more fun top with some whipped cream.

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