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Nutrition Facts

Serving Size 1 (498g)

Recipe makes 4 servings

Calories 502
Calories from Fat 147 (29%)
Amount Per Serving %DV
Total Fat 16.4g 25%
Saturated Fat 9.0g 45%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 199mg 66%
Sodium 332mg 13%
Potassium 362mg 10%
Total Carbohydrate 75.4g 25%
Dietary Fiber 0.5g 2%
Sugars 37.9g
Protein 13.2g 26%

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Agnes’ Creamy Rice Pudding

Recipe #32987 | 40 min | 5 min prep | add private note

By: Rodger
Jul 2, 2002

This is a great creamy stove top version of rice pudding. I like it while it's still warm, but it's great cold too.

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Combine rice, water, salt, and butter in a pan.
  2. 2
    Cover and simmer for 15 minutes.
  3. 3
    At the same time, heat the milk to scalding.
  4. 4
    Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
  5. 5
    Beat eggs and sugar together.
  6. 6
    Add some of the hot mixture to them, stirring constantly.
  7. 7
    Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
  8. 8
    It should start to bubble.
  9. 9
    Pour into a bowl.
  10. 10
    Add the vanilla.
  11. 11
    Cool.

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Featured Reviews for This Recipe

From: Chef #843155

On Jun 17, 2008

0 people found this review helpful

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  • From: razzintaz

    On Jan 4, 2008

    This was ok. But the kids said it wasn't their favorite. Too vanilliny. They liked the lemon flavor better. Texture wise, tastes like cheap vanilla pudding with rice in it. I was hoping the rice would fall apart more. No raisins in ours. This might be improved with a sprinkling of nutmeg before cooling.

    1 person found this review helpful

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  • From: princessbride029

    On Sep 3, 2007

    Very creamy - I love it! And quite easy! I started with about 2 1/2 cups cooked long grain rice and 1/2c cooked jasmine rice (both leftover in the fridge), nuked it for a few minutes and followed the recipe from there with the scalded milk. I also subbed 1/2c light cream for the last of the milk since I didn't have quite enough. I was afraid the jasmine rice would be too strong/fragrant, but it turned out fine. At the end I added a little cinnamon to suit my taste as well. What a great, easy recipe - thanks for sharing! I will be making this again for sure.

    3 people found this review helpful

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  • From: deborahk

    On Feb 13, 2008

    Came together quickly and easily, and was delicious. Much better than waiting for baked pudding! I started with about 1 full cup cold, refrigerated jasmine rice, and increased the initial simmer time to 5 min to compensate. Agnes rocks!

    2 people found this review helpful

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  • Read all 19 reviews

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