| Rice Pudding, Baked |
| Number of Servings |
8-10 |
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Serving Size |
1/2 cup |
| Preparation Time |
20 minutes |
|
Cooking Time |
1 1/2 hours |
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| Quantities |
Ingredients |
| 1/2 cup | rice, uncooked |
| 1 cup | water |
| 1/2 cup | sugar |
| 1 tablespoon | cornstarch |
| 2 | eggs |
| 2 1/2 cups | skim milk or reconstituted nonfat dry milk |
| 1/2 cup | raisins |
| 1/2 teaspoon | cinnamon (optional) |
| | vegetable oil or spray |
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| Equipment |
Instructions |
- saucepan with cover
- measuring cup
- mixing bowl
- measuring spoons
- mixing spoon
- casserole dish
- small bowl
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- Bring water to boil in a saucepan and add rice. Reduce heat; cover and simmer for 15 minutes. Do not stir.
- Mix sugar and cornstarch in the mixing bowl.
- Beat eggs and milk together. Add to the sugar mixture. Mix well.
- Stir in rice, raisins and cinnamon. Pour into lightly oiled casserole dish. Bake 1 1/2 hours at 350¡, until liquid is absorbed.
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| NOTES: Variations: One cup cooked rice can be used instead of uncooked rice, omit the 1 cup water. Any dried fruit (chopped) can be substituted for raisins.Serving suggestion: Serve with fresh blueberries, raspberries, strawberries or bananas. |
| Nutrition Information |
| Calories |
100 |
| Total Fat |
1.5g |
| Saturated Fat |
0.5g |
| Protein |
5g |
| Carbohydrates |
17g |
| Fiber |
<1g |
| Sugar |
11g |
| Vitamin A |
4% |
| Vitamin C |
2% |
| Calcium |
10% |
| Iron |
2% |
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