Try this Mimis Custard Rice Pudding recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 degrees F. 2. Lightly grease the insides of an 8-inch-square glass or ceramic baking dish with about 1 tsp. unsalted butter. 3. Beat eggs into milk and strain through sieve into mixing bowl. Stir in all the remaining ingredients except cinnamon or nutmeg and cream. Pour into buttered baking dish and smooth top until level. 4. Place baking dish in slightly larger baking pan. Pour in enough boiling water to come halfway up the sides of baking dish. Bake in preheated oven for 30 minutes. Stir pudding gently so that rice and raisins are distributed evenly throughout. Continue baking for 30 minutes, then stir again. 5. Carefully smooth top of pudding until level, then sprinkle with cinnamon and/or nutmeg. Continue baking for 20 minutes or until pudding is set, adding more boiling water to baking pan if needed to maintain level. Lift pudding from water bath and cool at room temperature. Serve slightly warm or well chilled. Sweet cream can be poured over individual protions arranged in saucers.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 8 | ||
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Calories: 365 | ||
Calories from Fat: 90 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 399mg | 123 % | |
Sodium 145.3mg | 5 % | |
Potassium 262.4mg | 7 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 55.4g | ||
Protein 13.9g | 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: 365
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