Try this Creamy Wild Rice Pudding with Fresh Berries recipe, or contribute your own.
Suggest a better descriptionPut the milk, wild rice and butter into the top of a double boiler, then cover and cook over simmering water for about 1 1/2 hours. In a small bowl, beat the egg yolks with the sugar, extracts and cream and a pinch or two of salt, and slowly add to the rice mixture, stirring rapidly to combine. Pour the mixture into a 2-quart buttered casserole or baking dish. Mix together the cinnamon and sugar and sprinkle it over the rice. Bake in a preheated 350 degree oven for about 15 minutes, or until the pudding is thick. Serve warm with whipped cream and whole strawberries. Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 893 | ||
Calories from Fat: 479 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.2g | 71 % | |
Saturated Fat 28.6g | 143 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 944.2mg | 291 % | |
Sodium 112.7mg | 4 % | |
Potassium 191.9mg | 5 % | |
Total Carbohydrate 93.2g | 27 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 92.6g | ||
Protein 14g | 20 % | |
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: 893
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