Rice Pudding (Becker) Recipe - Cooking Index
1 cup | 237ml | Low-fat milk |
1 | Butter buds | |
2 | Eggs | |
2 tablespoons | 30ml | Sugar - or |
3 | Sugar substitute | |
1 teaspoon | 5ml | Lemon peel - grated |
1 teaspoon | 5ml | Vanilla |
1/2 teaspoon | 2.5ml | Uncooked brown rice |
1/4 cup | 40g / 1.4oz | Raisins |
Preheat oven to 325F.
Heat milk in saucepan. Add Butter Buds and stir until dissolved. Heat until mixture simmers. Remove from heat. In separate bowl, beat eggs until frothy.
Add sugar, lemon peel, vanilla and nutmeg. Add to milk mixture. Add rice and raisins. Mix well.
Pour into 1-quart baking dish. Sprinkle with additional nutmeg.
Bake for 30 minutes, or until knife inserted near center comes out clean.
Source:
Cooking for the Health Of It by Gail L. Becker, R.D.
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