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Old Fashioned Rice Pudding

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Ingredients

Adjust Servings:
2 eggs, separated
1/2 cup granulated sugar
2 cups whole milk
1/2 teaspoon salt
1 teaspoon vanilla
2 cups steamed rice (i prefer brown rice, you can get brown rice in steamer bags in the freezer department at the store)
nutmeg, to sprinkle over the top

Nutritional information

312.6
Calories
59 g
Calories From Fat
6.6 g
Total Fat
3.1 g
Saturated Fat
105.2 mg
Cholesterol
379.8 mg
Sodium
53.4 g
Carbs
0.3 g
Dietary Fiber
31.4 g
Sugars
9.1 g
Protein
168g
Serving Size

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Old Fashioned Rice Pudding

Features:
    Cuisine:

    More like sticky rice rather than pudding. I followed the directions as indicated. Also noted the other review regarding the top getting over browned; which it did. About half way through the baking, I had a very dark brown top on the pudding, so placed a glass lid over the dish for the rest of the time. I will not use this recipe again.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Old Fashioned Rice Pudding, Here is an old Rice Pudding receipe I got from my mother, that she got from her mother, who brought it to the U S from Czechlosovkia I think the Nutmeg is the secret ingredient to it’s unique flavor , More like sticky rice rather than pudding I followed the directions as indicated Also noted the other review regarding the top getting over browned; which it did About half way through the baking, I had a very dark brown top on the pudding, so placed a glass lid over the dish for the rest of the time I will not use this recipe again , This was a really good rice pudding, which I selected because I had never before made a rice pudding that separated the egg White the taste was quite delicious, the top (which was primarily egg white that floated to the top) was completely burned before the rest of the pudding was done I let it continue to cook and I just removed the scorched top, and the pudding below was fine I think next time, I will just incorporate the entire egg in Step #2, and skip steps #3 and #4 to avoid a scorched top again Thank you for sharing your recipe, Lady Fiona 711 Made for Spring 2013 Pick-A-Chef


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    Steps

    1
    Done

    Separate the Eggs. Putting the Egg Yolks in a Large Bowl and the Egg Whites in a Smaller Bowl.

    2
    Done

    in Large Bowl Mix Egg Yolks, Sugar, Milk, Salt, and Vanilla Until Well Blended. Add Steamed Rice.

    3
    Done

    in Small Bowl Beat Egg Whites Until Stiff and Stand in Peaks.

    4
    Done

    . Fold Beaten Egg Whites Into Egg, Milk Mixture, Pour Into 1 1/2 Quart Baking Dish. Sprinkle Top With Ground Nutmeg.

    5
    Done

    Bake in 350 Degree Oven For 60 Minutes or Until Knife Inserted in Center Comes Out Clean.

    6
    Done

    Serve Warm With Vanilla Ice Cream or Cold from the Refridgerator.

    7
    Done

    Enjoy!

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    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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