I like this recipe because it is easy, quick (compared to other rice pudding recipes), and uses ingredients you probably always have around the house...and it's good!
Bring water and rice to a boil; reduce heat to low, cover, and simmer 14 min.
All water should be absorbed. (alternately, use 1 cup of leftover cooked rice).
Heat oven to 325 degrees.
Beat eggs in un-greased 1 1/2 quart casserole dish.
Stir in sugar, raisins, milk, salt, and spice.
Stir in rice.
Bake uncovered 45 minutes; stirring occasionally.
Remove from oven and stir well.
It will still be pretty wet.
Let set for 15 minutes to thicken.
Serve warm or chilled
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 6 | ||
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Calories: 241 | ||
Calories from Fat: 15 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 62mg | 19 % | |
Sodium 24mg | 1 % | |
Potassium 217.5mg | 6 % | |
Total Carbohydrate 55g | 16 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 53.5g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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