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Brown Rice Custard Pudding Recipe
|Whole milk||1 Quart|
|Non instant powdered milk||1⁄2 Cup (8 tbs)|
|Raw wheat germ||1⁄4 Cup (4 tbs)|
|Cooked brown rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Calories 473 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 9.2 g45.9%
Trans Fat 0 g
Cholesterol 250.6 mg
Sodium 288.9 mg12%
Total Carbohydrates 59 g19.6%
Dietary Fiber 2.9 g11.7%
Sugars 39 g
Protein 22 g43.4%
Vitamin A 12.6% Vitamin C 3.3%
Calcium 46.1% Iron 12.6%
*Based on a 2000 Calorie diet
Beat eggs well, stir in vanilla and nutmeg.
In a large, separate bowl, beat milks together until smooth.
Stir in the rest of the ingredients, mixing well.
Stir in the eggs gently but thoroughly Pour into a well-greased, 2-quart baking dish; sprinkle nutmeg on top.
Put baking dish in a large baking pan nearly filled with hot water and bake for about 45 minutes or until knife inserted in the center comes out clean.