Rice Custard Pudding Recipe

Rice Custard
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexJust EnjoyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Uncooked white rice1⁄2 Cup (8 tbs) (Regular Variety)
 Eggs3
 Granulated sugar1⁄3 Cup (5.33 tbs)
 Vanilla extract2 Teaspoon
 Raisins1⁄2 Cup (8 tbs) (Light / Dark Colored)
 Grated lemon peel1 1⁄2 Teaspoon
 Milk3 1⁄2 Cup (56 tbs)
 Nutmeg1 Teaspoon
 Butter/Margarine2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1825 Calories from Fat 598

% Daily Value*

Total Fat 67 g103.4%

Saturated Fat 36.2 g180.8%

Trans Fat 0 g

Cholesterol 778 mg

Sodium 552.2 mg23%

Total Carbohydrates 261 g87%

Dietary Fiber 7.3 g29.1%

Sugars 165.7 g

Protein 56 g112.3%

Vitamin A 45.9% Vitamin C 19.8%

Calcium 108.8% Iron 38.9%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 300°F.
Cook rice as label directs.
Into 2-quart casserole, break eggs; beat slightly with fork.
Stir in sugar, vanilla, raisins, lemon peel.
Stir milk into rice; stir into egg mixture; sprinkle with nutmeg; dot with butter.
Set casserole in baking pan; fill pan with hot water to 1 inch from top of casserole.
Bake, uncovered, 1 hour 25 minutes, stirring once after half an hour.
Custard is done when knife inserted in center comes out clean.
Remove casserole from baking pan; cool.
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