Belvidere rice pudding from Baking in the American South: 200 Recipes and Their Untold Stories (A Definitive Guide to Southern Baking) (page 233) by Anne Byrn

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Notes about this recipe

  • als102 on August 19, 2025

    This threw me off with so much volume of liquid to rice (4 cups milk, 1/3 cup rice) but it turned out really good. Next time I might get the liquid simmering and THEN add the rice and start the timer because it was a little soupy at the end, but the flavor is honestly to die for. I served this with Paul Prudhomme's chantilly cream.

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