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Quick And Easy Rice Pudding

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Ingredients
  Raw rice 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs) (Scalded)
  Eggs 2 (Separated)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Cream 1⁄2 Cup (8 tbs)
Directions

Follow directions on box for preparing rice.
Add to milk in top of double boiler, and cook covered over boiling water until rice is tender, about 50 minutes.
Stir occasionally with a fork during first part of cooking to keep rice from sticking.
Beat egg yolks thoroughly, add 3 tablespoons of the sugar and the salt, and stir in some of the hot rice mixture; return to rest of hot rice and cook 2 minutes longer; stirring constantly.
Remove from heat and cool slightly.
Then stir in vanilla.
Beat egg whites until stiff, and gradually beat in the remaining sugar until smooth.
Fold into rice custard.
Chill and serve with cream or top milk with a garnish of jam or jelly on each serving, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Rice
Interest: 
Everyday
Cook Time: 
50 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1408 Calories from Fat 269

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 15.7 g78.5%

Trans Fat 0 g

Cholesterol 476.3 mg158.8%

Sodium 1018.9 mg42.5%

Total Carbohydrates 252 g84%

Dietary Fiber 0 g

Sugars 166 g

Protein 34 g68.6%

Vitamin A 23.1% Vitamin C

Calcium 81.5% Iron 13.1%

*Based on a 2000 Calorie diet

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Quick And Easy Rice Pudding Recipe