This tasty dessert combines the sweetness of custard and the texture of rice. We’ve even added in some raisins and nutmeg for a more flavorful take.
How To Make Custard Rice Pudding
Preheat oven to 325° F.
Blanche the rice in water before cooking it in a pot with ½ cup of milk until rice is soft.
In a small bowl, beat the eggs and mix with the sugar.
Add the egg mixture, the fruit, the spice and half-C. of milk to the rice. Mix thoroughly and turn into buttered-and-sugared molds.
Transfer contents into a baking pan which is placed over a larger pan with water, and bake at 325° F for about 60 minutes.
Serve, turned from the molds, with wine, orange or currant jelly sauce.
- Sugar: 21g
- Calcium: 110mg
- Calories: 215kcal
- Carbohydrates: 37g
- Cholesterol: 98mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Potassium: 211mg
- Protein: 6g
- Saturated Fat: 2g
- Sodium: 56mg
- Vitamin A: 256IU
- Vitamin C: 1mg
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