Rice Pudding - Basic
Recipe: #4209
January 20, 2012
Categories: Desserts, Puddings, Snacks, Rice, White Rice, Raisin, British, Pacific Northwest, Pacific Rim, 5-Minute Prep, One-Pot Meal, Christmas, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Milk, Vegetarian Dinner, more
"A Yummy winter dessert, or even for breaky !! (Cinnamon or nutmeg can be added with the vanilla if you like.)"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (157.3 g)
- Calories 201.3
- Total Fat - 4.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 13.9 mg
- Sodium - 509.6 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 0.2 g
- Sugars - 17.4 g
- Protein - 6 g
- Calcium - 153 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325f degrees Stir rice with milk, vanilla, sugar, and raisins in an 8 x 8 inch baking or casserole dish.
Step 2
Bake on centre rack of oven, stirring halfway through or until rice is tender, about 60 minutes
Step 3
Remove rice pudding to a rack and stir in lemon zest; let stand for 10 minutes. The pudding may look runny but will thicken as it cools, Serve warm or chill in refrigerator and serve cold with a glob of whipped cream or even sour cream.
Tips
No special items needed.
2 Reviews
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