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    You are in: Home / Recipes / My Version of Cara's Version of Evelyn Rose's Rice Pudding Recipe
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    My Version of Cara's Version of Evelyn Rose's Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Mirj's Note:

    English rice pudding is usually much creamier than American rice pudding. The original recipe belongs to Evelyn Rose from her latest book, my friend Cara did a few personal alterations and of course, I couldn't leave well enough alone. Prep time includes just letting the rice soak in the cream.

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    My Private Note



    Units: US | Metric


    1. 1
      Wash the rice in cold water and drain well.
    2. 2
      Use half the butter to grease a 4 cup pudding dish.
    3. 3
      Put the cream, salt and the rice in the dish and leave for one hour to soften.
    4. 4
      Preheat the oven to 300 degrees F.
    5. 5
      Stir the sugar into the rice and add the remaining butter cut into tiny pieces.
    6. 6
      Stir in the vanilla.
    7. 7
      Scatter with nutmeg.
    8. 8
      Bake for at least 2 hours, stirring occasionally for the first hour and then leave to allow a golden brown topping to form.

    Ratings & Reviews:

    • on May 08, 2007


      This is sooooo good! I was a little short on the light cream, so I made up the difference with low-fat milk and heavy cream. I also took a shortcut on cooking it. I put it in the combination fast bake in my convection microwave. I realize this is probably supposed to be a dessert, but it made a sinfully delicious breakfast!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for My Version of Cara's Version of Evelyn Rose's Rice Pudding

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 435.2
    Calories from Fat 313
    Total Fat 34.8 g
    Saturated Fat 21.7 g
    Cholesterol 114.2 mg
    Sodium 176.6 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 0.4 g
    Sugars 7.1 g
    Protein 5.2 g

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