I never thought of rice pudding as something that needed a sauce—that is, until I saw this
decadent recipe from Todd and Diane at whiteonricecouple.com, and just about swooned. It’s exactly what I want to be eating right now, especially since the temperature has dropped here in Connecticut, and nothing sounds more comforting than a warm, creamy pudding, spiced with cinnamon, star anise, and vanilla. That is, until the dessert gets a final drizzle of rich butterscotch sauce, infused with hits of Scotch and sea salt. Need I say more?