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

    Sally's Rice Pudding. Photo by cipherbabe

    1/1 Photo of Sally's Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    cipherbabe's Note:

    A creamy, custardy family tradition. Using a double boiler eliminates the possibility of scorching the milk.

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    Units: US | Metric


    1. 1
      Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
    2. 2
      Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
    3. 3
      Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
    4. 4
      In a bowl, beat eggs until well-combined.
    5. 5
      Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
    6. 6
      Pour egg and rice mixture back into the pot. Mix well.
    7. 7
      Stir in sugar, vanilla and nutmeg.
    8. 8
      Chill and serve.

    Ratings & Reviews:


    Nutritional Facts for Sally's Rice Pudding

    Serving Size: 1 (190 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.0
    Calories from Fat 86
    Total Fat 9.5 g
    Saturated Fat 4.8 g
    Cholesterol 163.7 mg
    Sodium 128.7 mg
    Total Carbohydrate 58.3 g
    Dietary Fiber 0.9 g
    Sugars 25.5 g
    Protein 11.6 g

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