Custard Rice Pudding Recipe
Servings: 6
Ingredients
- 1/2 c. rice
- 1 can evaporated lowfat milk
- 1 c. sugar
- 2 Large eggs
- 2 c. whole lowfat milk
- 1 teaspoon vanilla
Directions
- Cook rice till tender and drain. In separate bowl, mix evaporated lowfat milk, whole lowfat milk, Large eggs, sugar, and vanilla. Add in to rice and put in greased bowl. Bake at 350 degrees for 45 min. Watch so it does not boil over. Custard will be on to and can be stripped though when warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 80 | 23% |
| Total Fat 9.03g | 11% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 122mg | 5% |
| Potassium 344mg | 10% |
| Total Carbs 55.72g | 15% |
| Dietary Fiber 0.2g | 1% |
| Sugars 43.99g | 29% |
| Protein 9.97g | 16% |
