Recipe by Kim
"There are many varieties of this. Great to make with leftover rice. Hope you like it!"
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uncooked white rice
Since the majority of people were baking this 1-1/2 hours, I did the same.
I also added for flavor 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of
ground ginger, and 1/4 teaspoon of ground cinamon to make it taste so
much better. These ingredients were used in other recipes so I just added
it to this one.
Rice Pudding is usually easy to make. We left out the raisins, but it was just too sweet.
I added the time to cook like the others. I would suggest stirring at least once while it cooked since all my rice was at the bottom and the pudding mostly on top.
The recipe is wonderful, but I had to cook it at 350 degrees for about 1 2/2 hours to get it soft-set and custard-like. Baked according to directions it was really really soupy.
Excellent recipe. You can change the 2 cups sugar to 1/2 or 1 and so its not so soupy, cook in a bigger baking dish. Other then that its very very good.Thanx
My grandma used to make rice pudding all the time, and this recipe tastes just like hers did. It was great, although the baking time takes longer than 30 minutes. About an hour and 1/2 was how long I cooked it. I used this recipe with left over rice, and it was perfect. The kids had never had rice pudding before. They loved it.
Wonderful recipe. I omitted the raisins. I baked it for about an hour and a half to get it to have the right texture.
this was a VERY VERY sweet rice pudding, I wouldn't try it again
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Pudding II
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 240
** Calories from Fat: 25
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