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Chantilly Raisin Rice Pudding Recipe
|Seedless raisins||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Vanilla extract||1 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
|Toasted nuts||1⁄4 Cup (4 tbs), chopped|
Serving size: Complete recipe
Calories 2372 Calories from Fat 1336
% Daily Value*
Total Fat 150 g231.4%
Saturated Fat 81 g404.9%
Trans Fat 0 g
Cholesterol 862.2 mg
Sodium 751.5 mg31.3%
Total Carbohydrates 223 g74.2%
Dietary Fiber 7.6 g30.6%
Sugars 135.3 g
Protein 43 g86.8%
Vitamin A 103.7% Vitamin C 7.6%
Calcium 68.7% Iron 38.4%
*Based on a 2000 Calorie diet
Beat the eggs with the sugar, nutmeg, salt, and extract until thoroughly blended.
Mix with the cooked rice.
Stir the hot liquid with raisins into the rice mixture and turn into a 1 quart deep baking dish or casserole.
Set in a shallow pan of hot water in a 350Â°F oven.
Bake 15 minutes, then sprinkle top with nuts and continue baking 15 to 20 minutes, or until custard is barely set in the center of pudding.
Remove from oven and set in a pan with cold water to allow pudding to cool quickly and keep custard creamy.