Custard Rice Pudding Recipe
Servings: 4
Ingredients
- 3/4 c. instant rice
- 1/4 c. sugar
- 1/4 c. raisins
- 1/2 teaspoon salt
- 3 c. lowfat milk
- 3 beaten Large eggs
- 1 teaspoon vanilla
Directions
- Combine rice, sugar, raisins, salt, lowfat milk in saucepan. Bring to a rolling boil, stirring occasionally. Cover and simmer for 10 min. In 1 1/2 qt baking dish, combine 3 beaten Large eggs and 1 tsp. vanilla. Add in rice mix and stir till thoroughly mixed. Place baking dish in a pan filled 1 inch deep with warm water. Bake at 375 degrees for about 25 min or possibly till set. Stir pudding after 10 min of baking for better distribution of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 51 | 15% |
| Total Fat 5.73g | 7% |
| Saturated Fat 2.37g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 426mg | 18% |
| Potassium 443mg | 13% |
| Total Carbs 57.94g | 15% |
| Dietary Fiber 0.8g | 3% |
| Sugars 28.57g | 19% |
| Protein 13.61g | 22% |
