Rice Pudding Supreme Recipe
Ingredients
| Long grain rice | 1⁄3 Cup (5.33 tbs) (uncooked) | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Eggs | 3 , seperated | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Skim milk | 3 Cup (48 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Nutmeg | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1088 Calories from Fat 152
% Daily Value*
Total Fat 17 g26.1%
Saturated Fat 5.9 g29.4%
Trans Fat 0 g
Cholesterol 648.4 mg216.1%
Sodium 573.2 mg23.9%
Total Carbohydrates 187 g62.2%
Dietary Fiber 0.26 g1%
Sugars 137.5 g
Protein 47 g93.5%
Vitamin A 15.6% Vitamin C 11.7%
Calcium 94.5% Iron 19.8%
*Based on a 2000 Calorie diet
Directions
2. Meanwhile, blend egg yolks, 1/4 cup of the sugar and the skim milk in medium saucepan. Cook over low heat, stirring constantly, until mixture lightly coats back of wooden spoon. Stir in cooked rice and vanilla extract. Pour into 1 1/2-quart casserole, preferably with nonstick finish.
3. Preheat oven to 325° F.
4. Using electric mixer at high speed, beat egg whites in medium bowl until soft peaks form; gradually add remaining 1/4 cup sugar, beating until egg whites are stiff. Swirl egg whites on top of rice mixture; sprinkle with nutmeg. Bake for 30 minutes.
Chef
