Sherried Raisin-Rice Pudding Recipe
Ingredients
| Raisins | 2⁄3 Cup (10.67 tbs) | |
| Salt | 1 Dash | |
| Sherry | 1⁄4 Cup (4 tbs) | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Lemon peel | 1 Teaspoon, grated | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Milk | 3 Cup (48 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Egg | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 2321 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.3%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 279.3 mg93.1%
Sodium 674.3 mg28.1%
Total Carbohydrates 486 g162%
Dietary Fiber 8.7 g34.8%
Sugars 307.4 g
Protein 45 g90.3%
Vitamin A 18.9% Vitamin C 15.5%
Calcium 93.8% Iron 28.5%
*Based on a 2000 Calorie diet
Directions
Put rice, lemon peel, salt, and water in a saucepan.
Bring to boiling, reduce heat, cover, and cook over very low heat until all water is absorbed (about 10 to 15 minutes).
Stir in milk, sugar, and cinnamon and cook over very low heat, stirring frequently, until all milk has been absorbed.
Stir in soaked raisins, then beaten egg.
Continue to heat 1 or 2 minutes, stirring constantly, until egg has cooked.
Turn pudding into a serving dish.
Chill in refrigerator.
Serve with whipped cream, if desired.
Chef
