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    You are in: Home / Recipes / Creamy Rice Pudding Recipe
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    Creamy Rice Pudding

    Average Rating:

    3 Total Reviews

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    • on March 07, 2012

      When I was a little girl, my grandma would make me rice pudding when I was sick. I decided to make this for my son the other night because he had just gotten over the flu. Our store was out of short grain rice, so I had to sub a medium grain (will purchase a short grain in the future). I have to admit, I did think that there was going to be way to much liquid... I was really surprised when all the liquid was absorbed. I did make one slight change to the recipe (other then using the medium grain rice) and that was to sub thin strips of orange rind in place of the lemon rind because I do not like lemon flavor in desserts. The orange pared so well with the rice and cinnamon. I will definitely be making this again. Made and reviewed a couple days late for the 62nd AUS/NZ Recipe Swap.

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    • on March 06, 2012

      We all loved this - who doesn't love such comfort food. This will be a great breakfast with fruit if anyone leaves me some !!

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    • on February 28, 2012

      I have to say the best rice custard I have ever had, just loved the hint of lemon and subtle taste of the cinnamon and most important for me it was not overly sweet. The only thing I did differently was that I used thicken cream as that was all I had but will definately be made again. thank you Hanka, made for Make My Recipe.

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    Nutritional Facts for Creamy Rice Pudding

    Serving Size: 1 (330 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 357.3
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.8 g
    Cholesterol 40.5 mg
    Sodium 165.1 mg
    Total Carbohydrate 51.7 g
    Dietary Fiber 0.7 g
    Sugars 30.2 g
    Protein 12.6 g

    The following items or measurements are not included:

    lemon peel

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