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    You are in: Home / Recipes / Wicklewoodwench’s Really Rich Rice Pudding Recipe
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    Wicklewoodwench’s Really Rich Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    5 mins

    2 hrs

    WicklewoodWench's Note:

    Rice pudding was always served on Sundays when we used to visit my grandma; she would serve high tea with sandwiches and rock cakes. But it was her simple rice pudding that remained a firm favourite with me…But I think she would be turning in her casket if she saw how rich it has become.

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    Units: US | Metric


    1. 1
      Pre-heat the oven to 150 Celsius
    2. 2
      Grease an ovenproof dish, and pour in the rice, sugar and sultanas (optional).
    3. 3
      Mix the milk, cream and evaporated milk together in a jug and pour over the rice, gently stir to ensure that everything is well mixed.
    4. 4
      Grate the whole nutmeg evenly over the surface and dot on the butter.
    5. 5
      Place the dish on the centre shelf of the oven and cook for 30 minutes.
    6. 6
      Carefully pull the dish out from the oven (pulling the shelf partly out) and stir well.
    7. 7
      Return to the oven for a further 30 minutes. Stir one more time and then leave for a final hour to thicken and for the brown skin to form.
    8. 8
      Best served warm but can be eaten cold.

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    Nutritional Facts for Wicklewoodwench’s Really Rich Rice Pudding

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 616.2
    Calories from Fat 301
    Total Fat 33.4 g
    Saturated Fat 20.7 g
    Cholesterol 105.9 mg
    Sodium 252.0 mg
    Total Carbohydrate 67.7 g
    Dietary Fiber 1.1 g
    Sugars 30.9 g
    Protein 12.7 g

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