Rice Pudding IV Recipe - Allrecipes.com
Rice Pudding IV Recipe
  • READY IN hrs

Rice Pudding IV

Recipe by  

"This is an excellent traditional recipe in my family"

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Ingredients Edit and Save

Original recipe makes 1 - 1 quart dish Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. In a medium bowl, beat eggs. Beat in milk, brown sugar and maple syrup. Stir in raisins and 1 cup cooked rice. Pour into 1 quart baking dish.
  4. Bake in preheated oven 1 hour, or until set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

Excellent rice pudding! I assumed that 1 cup of water was needed to boil with the uncooked rice. We liked the hint of maple, and the custard was perfect - not dry or watery, and just the right sweetness.

 
Most Helpful Critical Review
Feb 12, 2006

The pudding tasted good, but it was very watery and curdled. Maybe because I used skim milk. If I try it again, I'll use something with a little more fat.

 

15 Ratings

Feb 03, 2008

this is the first time i've ever made rice pudding. i made the following alterations: 2 cups thick whipping cream 1/2 cup 2%milk 1/4 cup maple syrup (real maple syrup NOT something like Aunt Jamima's (sorry about the spelling) i mixed the out of the concoction BEFORE adding the rice People have said it curdled, it's not that it curdled it's the fact that it has a similar consistancy to creme brule it was awesome! even the dogs loved it. i like really sweet things so this did it. it was great for breakfast with my morning coffee. thanks! i think the trick is to mix the eggs, sugar, milk and syrup so that it's completely liquid with no lumps. it turned out nice and golden and was very VERY good. thanks for the recipe...oh yeah and i didn't add raisins. lol thanks

 
Jun 01, 2005

We liked the taste of it. It was good. The thing that I would change is to put a dash of cinnamon on it after it has been cooked to add a little more flavour. Also I would add a little bit more milk in it to make it not so dry. thanks for the recipe.

 
Oct 26, 2007

My pudding turned out horrible, I followed the recipe exactly and it curdled,i think this recipe needs a little more fine tuning

 
Oct 09, 2003

absolutly the best backed rice pudding ever.the maple syrop is what makes it work well.amust for the recipe box

 
Sep 02, 2010

I knew from the recipe directions that this would not produce a creamy rice pudding, but more custard-like. I didn't expect it to separate so much though or be so watery (except the other reviews warned me). I won't make this again. I like the brown sugar and maple flavor, so I will probably try it on the stove top with the same ingredients minus one egg.

 
Jul 06, 2010

Tastes GREAT )with added vanilla & cinnamon) ... but really needs to be cooked at a lower temp, in a water bath, in order to be creamy. I'l be experimenting.

 

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Nutrition

  • Calories
  • 205 kcal
  • 10%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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