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Old-Fashioned Baked Rice Pudding, Healthy Style
My Pennsylvania Dutch grandmother used to make a baked rice pudding. She let a brown skin form and folded it in a couple of times during the baking process, which added a sweet, caramelized flavor to the dish. She also didn't let it set up like many rice puddings; it stayed a little on the soupy side. This is my attempt to replicate her rice pudding, but with more healthful ingredients.
CALORIES: 164.8 |
FAT: 3.7g |
PROTEIN: 6.4g |
CARBS: 26.5g |
FIBER: 0.3g