Original recipe yields 20 servings
Based on a 2,000 calorie dietSee full nutrition
I didn’t want to make a full 9x13 pan of this dessert so I halved the amount and baked it in a 8” round cake pan. I don’t have a scale so I simply generously covered the bottom of the cake pan ...
i followed one reviewers note and made it in a pie pan with a small reduction in ingredients I Loved it tasted to me just like my Grandmother's rice pudding maybe because I added a pinch of cinn...