Rice Pudding
Recipe: #34847
May 04, 2020
Categories: Desserts, Puddings, Rice, Raisin, Oven Bake, Gluten-Free, Vegetarian Milk, Kosher Dairy, more
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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