Custard Rice Pudding
Recipe: #7885
March 04, 2012
Categories: Desserts, Puddings, Rice, 5-Minute Prep, Christmas, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Milk, more
"Another one from the 1952 Watkins cookbook. This won't seem like enough milk, but it will be. It can be served warm or cold (it's particularly good warm drizzled with some honey), and was always a special treat for us as kids."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (161.9 g)
- Calories 202.6
- Total Fat - 4.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 78.4 mg
- Sodium - 210.8 mg
- Total Carbohydrate - 34.6 g
- Dietary Fiber - 0.7 g
- Sugars - 20.6 g
- Protein - 6.3 g
- Calcium - 113.8 mg
- Iron - 1.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Beat egg slightly; add sugar and salt and mix well.
Step 2
Slowly add scalded milk to the egg mixture, stirring constantly.
Step 3
Add the rice, vanilla, nutmeg, cinnamon and raisins and stir to completely combine.
Step 4
Pour into a greased 2-quart baking dish; set in pan of hot water and bake at 350F for 40-45 minutes, until set.
Tips
No special items needed.
2 Reviews
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