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Rice Pudding With Rum Caramel Sauce

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  Eggs 4 , beaten
  Milk/Half and half 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cooked rice 1 1⁄2 Cup (24 tbs), cooled
  Raisins 3⁄4 Cup (12 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon

Combine beaten eggs, milk, sugar, vanilla and salt in ungreased 2-quart casserole.
Beat until combined but not foamy.
Stir in rice and raisins.
Place casserole in 13x9-inch baking pan.
Pour boiling water into the baking pan around casserole to a depth of 1 inch.
Bake in 325°F convection oven on rack #2 or #3 offset for 25 minutes (or bake in preheated 325°F radiant bake oven 25 minutes).
Stir well.
Sprinkle with nutmeg and cinnamon.
Bake 25 to 30 minutes more or until knife inserted near center comes out clean.
Spoon warm pudding into dessert dishes.
Drizzle with warm Rum-Caramel Sauce.
(Or cover and chill pudding up to 3 days.
Spoon into dessert dishes and drizzle with warm Rum-Caramel Sauce.) Garnish each serving with an orange peel curl, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1708 Calories from Fat 323

% Daily Value*

Total Fat 36 g55.4%

Saturated Fat 15 g75.1%

Trans Fat 0 g

Cholesterol 891.1 mg297%

Sodium 960.7 mg40%

Total Carbohydrates 309 g102.9%

Dietary Fiber 6.2 g25%

Sugars 205.9 g

Protein 50 g100.3%

Vitamin A 28.7% Vitamin C 5.2%

Calcium 70.1% Iron 57.4%

*Based on a 2000 Calorie diet


Rice Pudding With Rum Caramel Sauce Recipe