Mimi's Custard Rice Pudding Recipe
Servings: 8
Ingredients
- 3 x Large eggs
- 4 c. Lowfat milk
- 1/2 c. Sugar pn Salt
- 1 1/2 tsp Vanilla extract
- 1 1/2 tsp Lemon zest
- 1 1/2 tsp Orange zest
- 1/4 c. Raisins or possibly dry currants
- 1 c. Long grain rice, cooked Cinnamon & nutmeg to taste Heavy cream as garnish
Directions
- 1. Preheat oven to 350 degrees F.
- 2. Lightly grease the insides of an 8-inch-square glass or possibly ceramic baking dish with about 1 teaspoon unsalted butter.
- 3. Beat Large eggs into lowfat milk and strain through sieve into mixing bowl. Stir in all the remaining ingredients except cinnamon or possibly nutmeg and cream. Pour into buttered baking dish and smooth top till level.
- 4. Place baking dish in slightly larger baking pan. Pour in sufficient boiling water to come halfway up the sides of baking dish. Bake in preheated oven for 30 min. Stir pudding gently so which rice and raisins are distributed proportionately throughout. Continue baking for 30 min, then stir again.
- 5. Carefully smooth top of pudding till level, then sprinkle with cinnamon and/or possibly nutmeg. Continue baking for 20 min or possibly till pudding is set, adding more boiling water to baking pan if needed to maintain level. Lift pudding from water bath and cold at room temperature. Serve slightly hot or possibly well chilled. Sweet cream can be poured over individual protions arranged in saucers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 228 | |
| Calories from Fat 28 | 12% |
| Total Fat 3.2g | 4% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 81mg | 3% |
| Potassium 276mg | 8% |
| Total Carbs 41.52g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 22.19g | 15% |
| Protein 8.26g | 13% |
