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Name: Maple-Lemon-Raisin Rice Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 lg Egg yolk; 1/4 ts Ground nutmeg; 3/4 c Raisins; 1/2 ts Lemon Peel grated; 1/2 c Long-grain white rice; 1/2 c Pure maple syrup; 1/8 ts Salt; 2 lg Eggs; 1 ts Vanilla extract; Whipped cream; 1 1/2 c Whole Milk; 1 c Water

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INGREDIENTS

1 lg Egg yolk
1/4 ts Ground nutmeg
3/4 c Raisins
1/2 ts Lemon Peel ; grated
1/2 c Long-grain white rice
1/2 c Pure maple syrup
1/8 ts Salt
2 lg Eggs
1 ts Vanilla extract
Whipped cream
1 1/2 c Whole Milk
1 c Water

Servings

INSTRUCTIONS

Because its often the first dessert a child is allowed to eat, rice pudding can conjure up wonderful memories, which may be why it continues to be a favorite of a lot of grown-ups. Pure maple syrup sweetens the pudding, which develops a smooth golden topping as it bakes. Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Uncover and cool. Position rack in center of oven; preheat to 350F. Butter 6- to 8-cup souffl? dish. Place in roasting pan. Whisk milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over. Add enough hot water to roasting pan to come halfway up sides of dish. Bake until pudding is set in center and brown around edges, about 1 hour 5 minutes. Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls and serve warm or at room temperature with whipped cream. Makes 6 servings. Bon App?tit February 1998 Posted to recipelu-digest by Sandy on Mar 05, 1998

NOTES

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Maple-Lemon-Raisin Rice Pudding

1 lg Egg yolk
1/4 ts Ground nutmeg
3/4 c Raisins
1/2 ts Lemon Peel grated
1/2 c Long-grain white rice
1/2 c Pure maple syrup
1/8 ts Salt
2 lg Eggs
1 ts Vanilla extract
 Whipped cream
1 1/2 c Whole Milk
1 c Water

Because its often the first dessert a child is allowed to eat, rice  pudding can conjure up wonderful memories, which may be why it continues to  be a favorite of a lot of grown-ups. Pure maple syrup sweetens the pudding,  which develops a smooth golden topping as it bakes.    Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce  heat to low. Cover and cook until rice is tender and liquid is absorbed,  about 20 minutes. Uncover and cool.    Position rack in center of oven; preheat to 350F. Butter 6- to 8-cup  souffl? dish. Place in roasting pan. Whisk milk and next 6 ingredients in  large bowl to blend. Stir in raisins and 1 1/2 cups cooked rice (reserve  any remaining rice for another use). Pour into dish. Sprinkle nutmeg over.  Add enough hot water to roasting pan to come halfway up sides of dish. Bake  until pudding is set in center and brown around edges, about 1 hour 5  minutes.    Remove dish from water. Cool pudding at least 15 minutes. Spoon into bowls  and serve warm or at room temperature with whipped cream.    Makes 6 servings.    Bon App?tit February 1998    Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05, 1998

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Nutrition

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Serving Size: 1 Serving (1325g)
Recipe Makes: 1 Servings

Calories: 2696
Calories from Fat: 935 (35%)

Amt Per Serving		% DV

	Total Fat 103.9g	139 %
	Saturated Fat 47g	235 %
	Monounsaturated Fat 35.1g
	Polyunsanturated Fat 9.8g
Cholesterol 2498.3mg		769 %
Sodium 837.7mg		29 %
Potassium 3140.8mg		83 %
Total Carbohydrate 374g		110 %
	Dietary Fiber 11g	44 %
	Sugars, other 363g
Protein 86.7g		124 %
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.

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Calories per serving: 2696

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