Recipe Details

English Layered Rice Pudding

  • Servings: 18
  • Ready In 40 minutes
  • Crust
  • 1/2 cup butter
  • 1 cup flour
  • 2 tablespoons powdered sugar
  • 1/2 cup pecans; chopped
  • Cream Cheese Layer
  • 1 8-ounce package cream cheese; (can use low-fat version)
  • 1 1/2 cups powdered sugar
  • Rice Pudding
  • 3 1/2 cups milk
  • 1 egg, beaten
  • 1 3-ounce vanilla pudding mix (not instant)
  • 2 cups RiceSelect™ Jasmati® Rice; cooked
  • 1/4 cup raisins
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg ; (or to taste)
  • 1 8-ounce container frozen whipped topping; (unthawed)
  • 1/2 cup chopped pecans; toasted (optional)
1. Combine all crust ingredients in mixing bowl. Mix well with fork; press into bottom of a 13x9x2 inch-baking pan. Bake in preheat 350 degrees F. oven for 20 minutes or until lightly browned. Cool.

2. Combine cream cheese and powdered sugar, beating until smooth. Spread over cooled crust.

3. Combine egg and milk in 2-quart saucepan. Whisk to combine; add pudding mix; continue whisking until dissolved. Stir in rice, raisins, cinnamon and nutmeg. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool pudding. Pour cooled pudding over cream cheese layer. Top with whipped topping; sprinkle with toasted pecans, if desired. Chill until ready to serve.

Nutritional Facts

  • Serving Size 1 Serving (86g)
    Servings Per Recipe: 18
  • Amount Per Serving
  • Calories 168
    Calories From Fat 101
  • % Daily Value
  • Total Fat 11g
    15%
  • Saturated Fat 5g
    23%
  • Trans Fat 1g
  • Cholesterol 29g
    9%
  • Sodium 59g
    2%
  • Total Carbohydrate 16g
    5%
  • Dietary Fiber 1g
    3%
  • Sugars 15g
  • Protein 2g
    4%