Rice Pudding With Marmalade Sauce
|Milk||6 Cup (96 tbs)|
|Medium grain rice||1 Cup (16 tbs), uncooked|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Marmalade sauce||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
Bring milk to a boil in a 3 quart saucepan; add rice and salt, stirring until mixture returns to a boil.
Cover, reduce heat, and simmer mixture 40 minutes.
Stir in sugar.
Beat eggs until thick and lemon colored.
Gradually stir about one fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.
Cook over low heat 5 minutes, stirring constantly.
Remove from heat; stir in butter and vanilla.
Spoon cooked rice mixture into a lightly greased 1 1/2 quart baking dish, and refrigerate at least 8 hours.
Serving size: Complete recipe
Calories 2987 Calories from Fat 1022
% Daily Value*
Total Fat 115 g176.4%
Saturated Fat 64.7 g323.7%
Trans Fat 0 g
Cholesterol 923.2 mg307.7%
Sodium 1022.7 mg42.6%
Total Carbohydrates 425 g141.7%
Dietary Fiber 0.05 g0.18%
Sugars 277.3 g
Protein 76 g151.4%
Vitamin A 70.4% Vitamin C
Calcium 164.5% Iron 26%
*Based on a 2000 Calorie diet