Rice Pudding From Way Back!
Recipe: #22741
February 02, 2016
Categories: Desserts, Puddings, Rice, White Rice, One-Pot Meal, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This bakes out in a lovely custard texture, the recipe goes back to the 60's I like it best because it is oven-baked and not made on the stove top."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (228.7 g)
- Calories 422.6
- Total Fat - 21.2 g
- Saturated Fat - 13 g
- Cholesterol - 66.7 mg
- Sodium - 482 mg
- Total Carbohydrate - 53.5 g
- Dietary Fiber - 1.1 g
- Sugars - 34.1 g
- Protein - 7 g
- Calcium - 197 mg
- Iron - 1.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine Minute Rice, milk & raisins, sugar, butter, salt, vanilla & nutmeg in a buttered 1 quart baking dish.
Step 2
Bake in 350 degree oven for 1 hour stirring after 15 mins & again when pudding is done.
Step 3
Sprinkle with cinnamon.
Step 4
Serve warm or chilled. Pudding thickens as it stands.
Tips
No special items needed.
5 Reviews
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