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Rainbow Rice Pudding Recipe
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Chopped raisins||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Lemon||1⁄2 Cup (8 tbs), juiced|
|Cooked brown rice||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1186 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.3%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 392.8 mg
Sodium 140.4 mg5.8%
Total Carbohydrates 253 g84.4%
Dietary Fiber 27.3 g109.3%
Sugars 156.9 g
Protein 24 g47.1%
Vitamin A 68.2% Vitamin C 159%
Calcium 54.7% Iron 47.8%
*Based on a 2000 Calorie diet
Drain and stir in the lemon juice.
Mix the rice with the nutmeg, cinnamon, egg yolks and milk.
Preheat the oven to 325°F.
Starting and finishing with a rice layer, put alternate layers of fruit and rice in a well-greased souffle dish.
Cover the dish and bake for 1 hour.
Remove from the oven and stand the dish in a pan of warm water for 10 minutes.
Run a knife around the edge, and turn the pudding out onto a serving dish.
Serve hot or cold.