Old Fashioned Rice Pudding

Amount per serving
Total Fats 49 g	75%
Saturated Fat 32 g	158%
trans fat 17 g
Cholesterol 241 mg	80%
Sodium 365 mg	15%
Total Carbohydrate 27 g	9%
Sugars 10 g	33%
Protein 5 g	9%
vitamin a	41%	Vitamin C	1%
Calcium	9%	iron	5%

INGREDIENTS

8 l heavy cream

5 cups rice, basmati, white, uncooked

8 teaspoons salt

16 large egg yolks

2 3/4 cup sugar, granulated

4 ounces vanilla, extract

6 cups raisins, packed

INSTRUCTIONS

1

Cook Milk, rice and salt in double broiler until rice is fully cooked and soft, stirring often
2

Beat egg yolks in as well as sugar and vanilla. simmer until thickened.
3

Remove from heat and cool. Serve either warm or cold.

mmanton

May 12, 2011 10:09 CDT

ELPearson : It is 8 Litres, or 32 cups. of heavy cream

LindaHall : I have always added the yolks at the point where the rice is starting to soften. For the most part, it takes a while to thicken and the eggs are cooked in the liquid as it simmers and thickens. I will have to try your suggestion though. Sounds like it may add something to the finished product.

Christian : Pudding is back. In a BIG way. ha

LindaHall

May 12, 2011 08:16 CDT

Hi. I love this version of rice pudding. It's similar to the one I make. I struggle with the uncooked egg yolk thing. I've been debating with cooking the yolks with a little cream to "pasteurize" them before adding them to the rice. Have you ever done that?

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Nutrition facts

Old Fashioned Rice Pudding

rating

INGREDIENTS

INSTRUCTIONS

5 comments

mmanton

LindaHall

ELPearson

christian watson

rebeccaschoolcraft

mmanton

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Amount per serving
Calories 579 kCal			29%
% daily value *
Total Fats 49 g			75%
Saturated Fat 32 g			158%
trans fat 17 g
Cholesterol 241 mg			80%
Sodium 365 mg			15%
Total Carbohydrate 27 g			9%
Sugars 10 g			33%
Protein 5 g			9%
vitamin a	41%	Vitamin C	1%
Calcium	9%	iron	5%