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Rice Pudding Recipe-3071

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Rice puddings have to be cooked slowly for best results, but it is comfort food for all the family. If you are using brown short-grain rice, cover it with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, then drain and continue as below. You will also need more rice—2/3 cup—and to cook it for longer—2-3 hours.

Yield: Serves 4-6


  • ½ cups short grain rice
  • Pinch of salt
  • ¼ cup light brown sugar
  • 4-5 cups skim milk
  • Grated nutmeg or cinnamon
  • 2 tablespoons butter


1 Preheat the oven to 300°F.

2 Wash and drain the rice and put in a 1½–2 quart baking dish.

3 Add a pinch of salt, the sugar, and 4 cups milk, and stir. Sprinkle grated nutmeg or cinnamon over it and top with pats of butter. Bake in the center or towards the bottom of the oven for about 2 hours. Stir in the skin that forms on the top at least once during the cooking time, adding extra milk as necessary.

© Anthony Worrall Thompson

Nutritional Information

Nutritional information is provided by the author.

Per portion: 234 cal., 6g fat, 3.9g sat.fat, 0.259g sodium, 39g carbohydrate


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