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Rainbow Rice Pudding

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Ingredients
  Chopped pitted dates 1⁄2 Cup (8 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Chopped raisins 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs)
  Lemon 1⁄2 Cup (8 tbs), juiced
  Cooked brown rice 1 Cup (16 tbs)
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Egg yolks 2
  Milk 1 Cup (16 tbs)
Directions

Pour boiling water over fruit and let stand 1 hour.
Drain and stir in the lemon juice.
Mix the rice with the nutmeg, cinnamon, egg yolks and milk.
Preheat the oven to 325°F.
Starting and finishing with a rice layer, put alternate layers of fruit and rice in a well-greased souffle dish.
Cover the dish and bake for 1 hour.
Remove from the oven and stand the dish in a pan of warm water for 10 minutes.
Run a knife around the edge, and turn the pudding out onto a serving dish.
Serve hot or cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Ingredient: 
Rice
Interest: 
Gourmet

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1186 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 8.2 g40.9%

Trans Fat 0 g

Cholesterol 392.8 mg130.9%

Sodium 140.4 mg5.8%

Total Carbohydrates 253 g84.4%

Dietary Fiber 27.3 g109.3%

Sugars 156.9 g

Protein 24 g47.1%

Vitamin A 68.2% Vitamin C 159%

Calcium 54.7% Iron 47.8%

*Based on a 2000 Calorie diet

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Rainbow Rice Pudding Recipe