Rice Pudding

8
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"This is a modified, less-rich version of a recipe in Erma Rombauer's JOY OF COOKING. It can be served warm or cold with milk or fruit juice. It is a good use for leftover rice."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (150.6 g)
  • Calories 310.4
  • Total Fat - 8.5 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 233.3 mg
  • Sodium - 478 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 1.2 g
  • Sugars - 20.2 g
  • Protein - 10.3 g
  • Calcium - 86.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Once the rice is cooked, add the next 6 ingredients to it.

Step 2

Add the lemon rind, juice, and raisins (or dates) and combine lightly with a fork.

Step 3

Put the rice mixture into a greased baking dish and bake until set in a preheated 325' F. oven, about 50 minutes.

Tips & Variations


No special items needed.

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