Cook rice in boiling water to which has been added 1 teaspoon salt. When tender, (about 15 mins) drain and rinse with cold water. Combine milk, sugar marge. or butter, vanilla and eggs. Beat well. Add cooked rice, raisins, lemon rind and juice. Lightly grease a 1-1/2 quart baking dish, pour in rice mixture. Place in a pan of warm water, and bake till custard is set. Pudding is good either hot or cold. It should be creamy as custard. Note: Save the rice water...its a grand starch for curtains, collars and cuffs. (circa: 1966) Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 19:05:49 -0500 From: BobbieB1@aol.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.1mg||0 %|
|Sodium 42.7mg||1 %|
|Potassium 209.3mg||6 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 45.5g|
|Protein 2.6g||4 %|
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: 198
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!