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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Surprise!! You thought you were overindulging when actually rice pudding is fairly low in fat! Ingredients:
4 beaten eggs |
2 cups milk or 2 cups half-and-half or 2 cups light cream |
1/2 cup sugar |
1 teaspoon vanilla |
1 1/2 cups cooked rice, cooled |
1/2-3/4 cup raisins |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground cinnamon |
Directions:
1. In ungreased 2 quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt.
2. Beat until combined but not foamy.
3. Stir in cooked rice and raisins.
4. Place casserole in a 13x9x2-inch baking dish on an oven rack.
5. Pour boiling water into baking dish around the casserole to a depth of 1 inch.
6. bake in a 325 degree oven for 30 minutes.
7. Stir well; sprinkle with nutmeg and cinnamon.
8. Bake for 20 to 30 minutes more or until knife inserted near the center comes out clean.
9. Serve warm or cold.
10. To serve cold, cover and chill pudding for up to 3 days.
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