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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (122g) Recipe makes 8 servings |
||
| Calories 173 | ||
| Calories from Fat 50 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 139mg | 5% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 25.8g | 8% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 15.4g | ||
| Protein 5.1g | 10% | |
Baked Rice Custard
By: GrandmaIsCooking
Oct 14, 2002
*** Adopted Recipe ***
SERVES 8
Ingredients
- 3 eggs, well beaten
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups milk, scalded
- 1 cup cooked rice
- 1/4 cup raisins
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter, sliced
Directions
1
Combine eggs, sugar and salt.2
Stir in hot milk slowly.3
Add cooked rice, raisins and vanilla.4
Pour into buttered 1 ½-quart baking dish.5
Set in pan of hot water.6
Bake for 30 minutes in 325 degree oven then stir.7
Sprinkle with cinnamon and dot with butter.8
Continue baking for 60-70 minutes or until set.
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- Course > Desserts
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > Asian > Southeastern > Filipino
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Everyday
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: twissis
On Jun 30, 2007
Sinfully tasty & easy to make. Used nutmeg instead of cinnamon, baked in creme brulee cups & served w/fruit on the side. Was a hit w/my husband & mother-in-law & will try soon at a dinner party. Thx. EDITED TO ADD: This was the 1st recipe I reviewed after finding this site. I loved it then, love it now & thot it deserved a pic. 
From: RosieBG
On Jun 16, 2007
My whole family loved this... I'm making it for a morning tea meeting with friends as well.
From: Chef #451645
On Mar 7, 2007
OH Yeah! This is what I'm talkin about. I can make this for the weekend treat and I'll be able to eat it all myself. Well, maybe I'll share alittle. Thanks for the recipe.
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