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.


COOK for 15 minutes or until rice is tender.


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


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

WHIP cream in small bowl until stiff peaks form.


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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