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“Rice pudding without this topping is just another rice pudding according to my husband who has me make this no less than once a month. From My Great Recipes.”

Ingredients Nutrition


  1. Scald milk in a heavy saucepan and stir in rice.
  2. Mix sugar, flour and salt and whisk into the scaled milk. Coo over medium heat, stirring constantly, until thickened.
  3. Stir a small amount of mixture into eggs then stir back into saucepan. Cook, stirring constantly, for 1 minute. Add the vanilla. Pour into a shallow 1 1/2 quart buttered baking dish.
  4. Bake at 300°for 30 minutes or until a knife inserted near the center comes out clean.
  5. Cool slightly before spreading with Fudge Topping.
  6. Fudge Topping:
  7. Beat 1 cup powdered sugar 1/8 teaspoon salt and 1 1/2 tablespoon milk. Stir in 1 tablespoon softened butter, 1 1/2 oz. unsweetened melted chocolate and 1/4 teaspoon vanilla extract.
  8. Beat until blended and of spreading consistency. Spread on top of rice pudding and top with the 1/4 chopped walnuts.

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