Try this Rice Pudding with Raisins recipe, or contribute your own.
Suggest a better description1. In large, heavy saucepan,combine milk, rice, and raisins; bring to a boil over medium-high heat. Reduce heat and boil gently, uncovered, 20 minutes, stirring often, until rice is almost tender. 2. Meanwhile, in medium bowl, whisk egg, egg whites, sugarand evaporated milk until blended. 3. Gradually add rice mixture, stirring constantly. Stir over low heat about 3 minutes, or until mixture is slightly thickened. Remove from heat and stir in vanilla. 4. Pour into a shallow 6-cup dish or individual dessert glasses. Serve warm or cold, sprinkled with nutmeg. Per 1/2 cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from fat, 30 mg chol, 122mg sod.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 9 | ||
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Calories: 150 | ||
Calories from Fat: 7 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 23.5mg | 7 % | |
Sodium 22.8mg | 1 % | |
Potassium 174.3mg | 5 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 32.3g | ||
Protein 2.9g | 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: 150
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