My Version Of Caras Version Of Evelyn Roses Rice Pudding Recipes

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MY VERSION OF CARA'S VERSION OF EVELYN ROSE'S RICE PUDDING



My Version of Cara's Version of Evelyn Rose's Rice Pudding image

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.

Provided by Mirj2338

Categories     Breakfast

Time 3h

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup short-grain rice
2 tablespoons butter
2 1/2 cups light cream (about 15% fat)
1/8 teaspoon salt
2 tablespoons brown sugar
2 teaspoons vanilla extract
1 pinch ground nutmeg

Steps:

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

Nutrition Facts : Calories 435.3, Fat 34.8, SaturatedFat 21.7, Cholesterol 114.3, Sodium 176.6, Carbohydrate 25.7, Fiber 0.5, Sugar 7.1, Protein 5.2

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