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Vanilla And Nutmeg Baked Rice Pudding

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Ingredients
  Sugar 1 Cup (16 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Eggs 3 , beaten
  Milk 2 Cup (32 tbs)
  Raisins 1 Cup (16 tbs)
  Cooked regular rice 2⁄3 Cup (10.67 tbs)
  Vanilla extract 1⁄2 Teaspoon
Directions

Combine sugar, cornstarch, and nutmeg in a medium mixing bowl.
Add eggs, beating until well-combined.
Add milk, raisins, rice, and vanilla, stirring until well-blended.
Pour mixture into a greased 8-inch square pan.
Place prepared pan in a 13x9x2-inch baking pan; add boiling water to a depth of 1 inch.
Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean.
Spoon into individual serving bowls.
Serve hot! This recipe is great for leftover rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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4.191175
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 497 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 3.4 g16.8%

Trans Fat 0 g

Cholesterol 169.9 mg56.6%

Sodium 102.9 mg4.3%

Total Carbohydrates 102 g34%

Dietary Fiber 1.8 g7.2%

Sugars 82.9 g

Protein 10 g20.9%

Vitamin A 6% Vitamin C 1.7%

Calcium 17.2% Iron 11.2%

*Based on a 2000 Calorie diet

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Vanilla And Nutmeg Baked Rice Pudding Recipe