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Rice Pudding

Goulash.Chefs's picture
Ingredients
  Raw rice 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Milk 3 1⁄2 Cup (56 tbs)
  Eggs 3
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Vanilla extract 2 Teaspoon
  Seedless raisins 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon
  Nutmeg 1
Directions

GETTING READY
1 Preheat the oven to 325° F.

MAKING
2 In a pan, cook the rice in the salted water for about 15 minutes.
3 Drain well.
4 Add in the milk.
5 In a bowl, beat the eggs.
6 Add in the sugar, vanilla, raisins, butter and rice mixture, mix well.
7 Pour the mixture into a 2-quart casserole.
8 Set in a pan of water.
9 Bake for 25 minutes.
10 Stir well.
11 Sprinkle with nutmeg.
12 Lower the heat to 300°F and bake for another 1 hour or until a knife inserted in the center comes out clean.

SERVING
13 Can be served warm or cold, as you may like it.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday
Ingredient: 
Rice
Preparation Time: 
5 Minutes
Cook Time: 
95 Minutes
Ready In: 
100 Minutes
Servings: 
6

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 123

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8 g39.9%

Trans Fat 0 g

Cholesterol 129.7 mg43.2%

Sodium 337.8 mg14.1%

Total Carbohydrates 47 g15.5%

Dietary Fiber 2.3 g9.1%

Sugars 29.7 g

Protein 9 g18.8%

Vitamin A 7.8% Vitamin C 0.99%

Calcium 19% Iron 6.5%

*Based on a 2000 Calorie diet

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Rice Pudding Recipe