Rice Pudding Recipe - Cooking Index
Rice Pudding Recipe - Cooking Index
| 2 cups | 474ml | Skim milk |
| 2 cups | 396g / 13oz | Eggs (medium) |
| 2 tablespoons | 30ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 160g / 5.6oz | Cold cooked rice |
| 2 tablespoons | 30ml | Seedless raisins |
Preheat oven to 350 degrees. Prepare a 1-quart casserole with vegetable pan-coating.
Scald milk in the top of a double boiler over simmering water.
Combine eggs, sugar, salt, cinnamon, and vanilla. Pour hot milk on top slowly, stirring to mix well.
Spread rice in the bottom of the casserole; scatter raisins evenly over rice; pour milk mixture carefully on top. Place casserole in pan of hot water with hot water coming almost up to the top of the casserole.
Bake about 45 minutes or until knife tip inserted in center comes out clean. Remove casserole from water and chill in refrigerator.
This pudding may be served warm or chilled, as you prefer.
This recipe yields 4 servings.
Exchanges Per Serving: 1 1/2 Starch, 1 Lean Meat.
Nutrition Facts: Carbohydrates 25g; Protein 8g; Fat 3g; Calories 159; Fiber 0.8g; Sodium 221mg; Cholesterol 139mg.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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