1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (171g) Recipe makes 6 servings |
||
| Calories 323 | ||
| Calories from Fat 48 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 249mg | 10% | |
| Potassium 195mg | 5% | |
| Total Carbohydrate 60.7g | 20% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 16.8g | ||
| Protein 7.3g | 14% | |
people who like this recipe also like:
Oven-Fried Chicken Chimichangas
By: Miss Annie
By: JustJanS
Cinnamon Raisin Bread for the Bread Machine
By: southern chef in louisiana
By: Alan Leonetti
By: Lorac
Ingredients
- 1 1/2 cups white rice, cooked
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 1/2 cups milk, 2% or whole, do not use skim or 1%
- 2 egg yolks
- 1/2 teaspoon vanilla
Directions
1
In large bowl, combine sugar, salt, cornstarch and nutmeg.2
Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.3
Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.4
Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.5
Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other The Best Rice Pudding ! recipes
Browse similar recipes by category
- Course > Desserts > Puddings & Mousses
- Main Ingredient > Pasta, Rice & Grains > Rice
- Preparation > Time to Make > < 4 hours
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: Oolala
On Jul 22, 2008
I mixed this all up in a Pyrex round bowl and baked it. It made clean up a snap. I used 1/4 cup Spelnda for the sugar. This needed 1 1/2 hours in my oven and next time I would leave out the nutmeg completely and use cinnamon which is just a personal preference.
From: MamaJen
On Jun 26, 2008
This was delicious. I used heavy cream and 1% milk and 1 1/2 cups of leftover dinner rice. I also increased the vanilla to 1 tsp. It was rich, creamy and totally satisfying!
From: Darlene Summers
On Feb 11, 2004
TGirl,What A Great recipe,I put the dry ingredients in a bowl as stated in your recipe, (including the cornstarch),Beat the wet ingredients in another bowl,then added them together an beat with whisk again,added rice and whisked all together.The only thing I did different was add 1/2 tsp.of cinnamon along with your nutmeg.The Taste? OMG!!!!! Well I like my rice pudding cold,usually,but the smell of it baking was killing me,so I had some right out of the oven,(As did my husband) and it was so good,so hot and creamy and deliscious,I have changed my mind about eating it cold.And My Husband ate two helpings HE loved it too.Thank You for this wonderful treat.Darlene
From: Chris from Kansas
On Jan 31, 2004
I made this twice. The first time it was too sweet for my taste so I reduced the sugar to 1/4 cup the second time around. I liked it much better this way and even enjoyed it for breakfast! Thanks for the recipe.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved