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Print this Recipe    Rice Pudding 40

CARAMEL RICE PUDDING

1/2 cup short-grained rice
1/3 cup brown sugar
30g butter
1 1/2 litres milk (or more)
300ml cream
1 tsp grated nutmeg

Wash the rice wall and drain. Mix with remaining ingredients and
put in a buttered baking dish and bake in a slow oven 140 C for 2
to 2 1/2 hours, until rice is tender and creamy. Stir every 30
minutes during cooking and add more milk if necessary. When ready,
the milk and cream should be a rich, caramel cream and a golden
crush should have formed. Serve hot or cold. This can be cooked
in individual dishes if wished and just eat from them. You can
use brown, raw or demerara sugars.

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