BAKED RICE PUDDING
If you’ve had a simple salad for your entrée, add the protein you need with this warm and comforting dessert.
Servings 6 servings
Ingredients
- 3 eggs
- 2 cups (500ml) milk
- 1/2 cup (125ml) sugar
- 1 tsp (5ml) vanilla
- 1/2 tsp (2ml) nutmeg or cinnamon
- 2 1/2 cups (625ml) cooked rice
- 1/4 cup (50ml) dried raisins or currants
Instructions
Oven:
- In large bowl, beat eggs; blend in milk, sugar, vanilla and nutmeg.
- Stir in rice and raisins.
- Pour rice mixture into lightly greased 9-inch (2L) round baking dish.
- Bake at 325ºF (160ºC) for 45 to 50 minutes or until edges are puffed and center is almost set.
- Let stand 20 minutes before serving.
Microwave:
- Pour rice mixture into a 6-cup (1.5L) microwaveable ring mould.
- Cover and microcook on 50% power for 14 minutes or until pudding is almost firm.
- Let stand 20 minutes before serving.
Comments (0)