Rice Pudding
by Lauradinaustin
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INSTRUCTIONS
Cook rice (use 4 cups water) cook until thick and water is gone but rice is not dry.
cook milk, sugar and egg yolks. bring to a boil while whisking
While that is cooking, add nutmeg (4 shakes)and cinammon (1 T)and stir into milk mixture. Add a dash of vanilla after boiling.
Add i cup raisins in baking dish. Fold in rice. Pour in milk mixture and stir
Bake at 325 for about 1 hour stirring every 20 minutes. (this should be a little moist, let settle a bit)
Beat egg whites with 1 teaspoon powdered sugar. (foamy) fold in meringue in rice. cool enough to eat.
Serve with milk or cream.
Can be microwaved and will last up to 1 week in refrigerator
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (535g) | ||
| Recipe Makes: 1 Serving | ||
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| Calories: 937 | ||
| Calories from Fat: 165 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.3g | 24 % | |
| Saturated Fat 6.7g | 33 % | |
| Monounsaturated Fat 6.4g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 570.6mg | 176 % | |
| Sodium 37450.5mg | 1291 % | |
| Potassium 571.8mg | 15 % | |
| Total Carbohydrate 154.4g | 45 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 152g | ||
| Protein 33.7g | 48 % | |
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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: 937
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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