Chilean Rice Pudding

Chilean Rice Pudding

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10 mins. to Prepare

40 mins. Cooking Time

20 mins. Standing Time cooling

70 mins. Total

Servings: 8 to 10 servings, about 1/2 cup each


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PREHEAT oven to 350° F. Grease 9-inch baking dish with butter.

COMBINE rice and water in a large saucepan; heat over medium heat. Bring to a boil; reduce heat to low.

Step 3 of 9

COOK for 15 minutes or until rice is tender.

Step 4 of 9

WHISK evaporated milk, eggs, sweetened condensed milk, lemon peel and vanilla extract in a large bowl until combined.

Step 5 of 9

COMBINE rice and milk mixture in prepared baking dish. Bake for 25 minutes.

WHIP cream in small bowl until stiff peaks form.

Step 7 of 9

FOLD whipped cream into rice; let cool. Mixture will thicken.

SERVE in individual bowls; garnish with ground cinnamon and chopped grapes.

Add chopped peanuts or pecans for flavorful texture.
Soak grapes in sweet wine overnight in refrigerator.

Amount Per Serving
Servings: 8 to 10 servings, about 1/2 cup <i>each</i>
Calories from Fat70
%Daily Value*
Total Fat 7g11%
Saturated Fat 4.5g22%
Cholesterol 80mg26%
Sodium 95mg4%
Carbohydrates 33g11%
Dietary Fiber 0g0%
Sugars 14g
Protein 8g
Vitamin A8%
Vitamin C4%
* Percent Daily Values are based on a 2,000 calorie diet.
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