No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (218g) Recipe makes 6 servings
Calories 493
Calories from Fat 295		(59%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 19.8g	99%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 176mg		58%
Sodium 330mg		13%
Potassium 255mg		7%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 0.3g	1%
	Sugars 24.5g
Protein 7.7g		15%
detailed view... how is this calculated?

people who like this recipe also like:

Jumbo Shrimp Parmesan

By: Marie

Baked Zucchini

By: Kaarin

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

By: Sandi (From CA)

Blueberry Pudding Loaf

By: Caroline Cooks

Rice Pudding Brulee

Recipe #96099 | 20 min | 10 min prep

⁽⁸⁾ RATE IT NOW Print Recipe

By: skunk galloway
Jul 21, 2004

This recipe was given to me by my sister-in-law from Quebec...it's the most amazing, easy to make rice pudding, with a carmelized brown sugar topping.

SERVES 6 (change servings and units)

Ingredients

1 cup Minute Rice (uncooked)
4 cups light cream
2 eggs, beaten
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup brown sugar

Directions

1
Combine uncooked rice, pudding mix, cream and eggs.
2
Heat in a saucepan on medium heat until it comes to a boil.
3
Remove from heat.
4
Pour into an oven-proof casserole dish and chill completely.
5
Sprinkle brown sugar all over the top.
6
Place under the broiler and heat the topping until it melts and carmelizes.
7
Remove from heat and chill again to harden the carmelized brown sugar.
8
Serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: Lee Ann #2

On Oct 11, 2008

Wasnt what it thought it would be i'll try it again but was dispointed nobody said it was suppose to be thick and take so long to cook

0 people found this review helpful

Was this review helpful to you? YES | NO

From: brandywine1974

On Nov 24, 2007

This was sooooo easy and pretty tasty. I put it in a 8x8 pan. The only change I would make and hubby agreed is to add more sugar on top for more of a crust. That was the best part of the dish for me besides the simplicity. Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kittencalskitchen

On Jul 27, 2004

Wonderful, wonderful!, very easy to make, and with a delicious creamy texture. I have never made rice pudding with instant pudding mix, but I will cerainly be making this again...we loved it...thanks so much for sharing....yummmmm!! Kittencal

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Marilyn Dover

On Jul 27, 2004

Wonderful dessert! So easy to make, great texture, not too sweet. I was able to cut it into squares afterwards. The carmelizing of the brown sugar takes a short while & must be watched. Great for a make-ahead dessert when entertaining. I will definitely make this again & again.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews