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Chilean Rice Pudding

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This Chilean rice pudding easy quick, easy and is flavored with lemon peel. Instead of the pudding cooking exclusively on the stove, this version is baked.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 to 10 servings, about 1/2 cup each


Original reipce makes 2 dozen Change Servings

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  • Step 1 of 9

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

  • Step 2 of 9

    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.

  • Step 6 of 9

    WHIP cream in small bowl until stiff peaks form.

  • Step 7 of 9

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

  • Step 8 of 9

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

  • Step 9 of 9

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

Nutrition Facts

Amount Per Serving
Servings: 8 to 10 servings, about 1/2 cup each
Calories 230
Calories from Fat 70
%Daily Value*
Total Fat 7g 11%
Saturated Fat 4.5g 22%
Cholesterol 80mg 26%
Sodium 95mg 4%
Total Carbohydrate 33g 11%
Dietary Fiber 0g 0%
Sugars 14g
Protein 8g
Vitamin A 8%
Vitamin C 4%
Calcium 15%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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