Rice Custard Pudding Recipe

Rice Custard
submitted by bahuja2001 at ifood.tv


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


 Uncooked white rice1⁄2 Cup (8 tbs) (Regular Variety)
 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


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.