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Rice Pudding Recipe
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Lemon||1 , grated|
|Rice||1⁄4 Cup (4 tbs), uncooked|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1669 Calories from Fat 595
% Daily Value*
Total Fat 68 g104.5%
Saturated Fat 40 g200.1%
Trans Fat 0 g
Cholesterol 532.7 mg177.6%
Sodium 830.8 mg34.6%
Total Carbohydrates 231 g76.9%
Dietary Fiber 17 g68.2%
Sugars 158.8 g
Protein 37 g74.2%
Vitamin A 35.3% Vitamin C 84.2%
Calcium 75.7% Iron 33.3%
*Based on a 2000 Calorie diet
Let stand several hours or overnight.
Cook the rice, milk and salt in the top of a double boiler over gently boiling water until the rice is tender, about one hour, stirring frequently with a fork.
Remove the rice from the heat and stir in the butter.
Beat the egg yolks lightly.
Pour the hot rice mixture into the yolks slowly, stirring vigorously.
Add the raisins.
Preheat the oven to 325 degrees.
Beat the egg whites until stiff, adding the sugar gradually.
Gently fold into the rice mixture.
Pour into a greased one-quart casserole and sprinkle generously with nutmeg.
Set in a pan of hot water and bake thirty minutes.