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Vanilla And Nutmeg Baked Rice Pudding Recipe
|Sugar||1 Cup (16 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Eggs||3 , beaten|
|Milk||2 Cup (32 tbs)|
|Raisins||1 Cup (16 tbs)|
|Cooked regular rice||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Calories 497 Calories from Fat 69
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 169.9 mg
Sodium 102.9 mg4.3%
Total Carbohydrates 102 g34%
Dietary Fiber 1.8 g7.2%
Sugars 82.9 g
Protein 10 g20.9%
Vitamin A 6% Vitamin C 1.7%
Calcium 17.2% Iron 11.2%
*Based on a 2000 Calorie diet
Add eggs, beating until well-combined.
Add milk, raisins, rice, and vanilla, stirring until well-blended.
Pour mixture into a greased 8-inch square pan.
Place prepared pan in a 13x9x2-inch baking pan; add boiling water to a depth of 1 inch.
Bake at 325 degrees for 1 hour or until a knife inserted in center comes out clean.
Spoon into individual serving bowls.
Serve hot! This recipe is great for leftover rice.