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    You are in: Home / Recipes / My Mother's Rice Pudding Recipe
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    My Mother's Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Dan-Amer #1's Note:

    I think this recipe came originally from Wales via an uncle who was Welsh and married to my mother's sister. You must use old fashioned long cooking rice or the dish will not work. My mother said it was good to bake at same time you were slow roasting a roast. You will note this dish does not contain eggs,

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    My Private Note

    Ingredients:

    Yield:

    pudding

    Units: US | Metric

    Directions:

    1. 1
      Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.

    Ratings & Reviews:

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    Nutritional Facts for My Mother's Rice Pudding

    Serving Size: 1 (1144 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1248.4
     
    Calories from Fat 326
    26%
    Total Fat 36.3 g
    55%
    Saturated Fat 22.4 g
    112%
    Cholesterol 136.6 mg
    45%
    Sodium 1060.3 mg
    44%
    Total Carbohydrate 197.1 g
    65%
    Dietary Fiber 1.0 g
    4%
    Sugars 100.0 g
    400%
    Protein 36.3 g
    72%

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