Total Time
51mins
Prep 21 mins
Cook 30 mins

Rice pudding without this topping is just another rice pudding according to my husband who has me make this no less than once a month. From My Great Recipes.

Ingredients Nutrition

Directions

  1. Scald milk in a heavy saucepan and stir in rice.
  2. Mix sugar, flour and salt and whisk into the scaled milk. Coo over medium heat, stirring constantly, until thickened.
  3. Stir a small amount of mixture into eggs then stir back into saucepan. Cook, stirring constantly, for 1 minute. Add the vanilla. Pour into a shallow 1 1/2 quart buttered baking dish.
  4. Bake at 300°for 30 minutes or until a knife inserted near the center comes out clean.
  5. Cool slightly before spreading with Fudge Topping.
  6. Fudge Topping:.
  7. Beat 1 cup powdered sugar 1/8 teaspoon salt and 1 1/2 tablespoon milk. Stir in 1 tablespoon softened butter, 1 1/2 oz. unsweetened melted chocolate and 1/4 teaspoon vanilla extract.
  8. Beat until blended and of spreading consistency. Spread on top of rice pudding and top with the 1/4 chopped walnuts.

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