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Vanilla Rice Pudding

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Anonymous (not verified)
Ingredients
  Water 1⁄2 Cup (8 tbs)
  Uncooked instant rice 1⁄2 Cup (8 tbs)
  Eggs 3 , slightly beaten
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Milk 2 1⁄2 Cup (40 tbs), scalded
  Raisins 1⁄2 Cup (8 tbs)
  Cinnamon To Taste
Directions

Heat oven to 350°.
Heat water to boiling.
Remove from heat; stir in rice.
Cover and let stand about 5 minutes.
Blend eggs, sugar, vanilla and salt.
Gradually stir in milk.
Mix in rice and raisins.
Pour into un-greased 1 1/2-quart casserole; sprinkle rice mixture with cinnamon.
Place casserole in square pan 9x9x2 inches; pour very hot water (1 1/4 inches deep) into pan.
Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean.
Remove casserole from water.
Serve pudding warm or cool.
If desired, serve with Cinnamon-Blueberry Sauce or Cherry Topping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Servings: 
8

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 197 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 86.4 mg28.8%

Sodium 117.7 mg4.9%

Total Carbohydrates 35 g11.7%

Dietary Fiber 0.74 g3%

Sugars 23.2 g

Protein 6 g12.1%

Vitamin A 3.3% Vitamin C 0.44%

Calcium 10.2% Iron 4.7%

*Based on a 2000 Calorie diet

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Vanilla Rice Pudding Recipe