Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 187.3
Total Fat 6.5 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.5 g
Cholesterol 3.1 mg
Sodium 122.6 mg
Potassium 141.2 mg
Total Carbohydrate 27.6 g
Dietary Fiber 1.8 g
Sugars 3.2 g
Protein 4.6 g
Vitamin A 12.4 %
Vitamin B-12 4.5 %
Vitamin B-6 8.3 %
Vitamin C 0.0 %
Vitamin D 7.9 %
Vitamin E 11.2 %
Calcium 8.4 %
Copper 5.5 %
Folate 1.7 %
Iron 2.6 %
Magnesium 12.3 %
Manganese 44.6 %
Niacin 7.7 %
Pantothenic Acid 5.0 %
Phosphorus 13.9 %
Riboflavin 8.1 %
Selenium 16.6 %
Thiamin 7.1 %
Zinc 5.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Brown Rice Custard

View the full Brown Rice Custard Recipe & Instructions
Submitted by: LEANLIVIN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Brown Rice Custard

108 calories of Brown Rice, long grain, (0.50 cup)

50 calories of Smart Balance, Smart Balance Light Buttery Spread, 1 Tbsp, (1 serving)

25 calories of Milk, 1%, (0.25 cup)

8 calories of Brown Sugar, (0.75 tsp unpacked)

0 calories of Splenda No Calorie Sweetener, (1.25 tsp)


Nutrition & Calorie Comments  

Fiftysome years ago my mother used to make rice with milk and brown sugar for dessert. Still enjoy it once in a while. Submitted by:
EAGLESIGHT
(2/27/11)
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As a true southerner, I love rice! Can't wait to try it with some fruits,spices,and nuts, though! And probably honey or brown sugar...I'm allergic to artificial sweeteners.I usually use sweetened condensed milk for my rice puddings, with lots of cinnamon and ground clove or pumpkin pie spice. Submitted by:
NOLAGEM
(7/16/10)
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Will try this and will use WALKINGAL suggestions. Instead of
raisins, I will add Goji berries that have soaked in water and
plumped up. Great antioxidant! Also use Stevia instead of
sugar. Natural sweetener, zero calories & use very little amt.
or can be bitter. SMALL AMT.!! 		Submitted by:
BARBARA10013
(7/5/09)
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eat rice all the time but always looking for a new way to use. dont use sugar supplements, experimenting with least possible amount of sugar. Submitted by:
LORIANE2
(7/5/09)
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I plan on making this, but to resolve the sweetner issue, I too dislike the taste of Stevia. I use SomerSweet, which is healthy,(made from beans), and tastes like sugar with no after taste, and has no arsenic (for those opposed to Splenda). Submitted by:
LISABAN1
(7/5/09)
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Wonderful and there are a lot of great variations already posted. Stevia taste AWFUL to me, plus the powder form has been bleached. YES, I use Splenda in moderation (good grief people, lighten up). Other good alternatives to Splenda are evaporated cane sugar, agave, raw honey, pure maple syrup. Submitted by:
TDGRIMES
(5/30/08)
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I'll try it w/ maybe a quarter cup raisins and 2 or 3 teaspoons real sugar & top it w/ cinnamon. ( I lost my weight w/out using artificial sweeteners. Submitted by:
CALIDREAMER76
(5/24/08)
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I too made this with cinnamon but used only 1 T. lite marg. It was very good. However, raisins have LOTS of calories, 140 in 1/4 c. so if you put 1 cup in the recipe, the calories really go up, so I skipped it. You can used Sugar Twin brown sugar also for the brown sugar. Submitted by:
KASEYK
(5/24/08)
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Sounds good. Have to admit I´d use a small amount of real sugar. Submitted by:
BRAZILBARB
(5/24/08)
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This looks wonderful. Plan to make it today with added cinnamon and instead of buttery spread, spray it with the "I can't believe it's not butter" spray 0 calories on that. Submitted by:
MOM1014
(5/24/08)
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I make this with almond or rice milk instead of skim and add raisins, br sugar, cinnamon, pumpkin pie spice and vanilla. It's all good! Submitted by:
WALKINGAL
(4/30/08)
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I think this is a good basic recipe.It is very versatile.I don't use Splenda for health reasons so I would use stevia instead.I would use molasses for brown sugar,add spices,maybe all-spice or apple pie spice, and raisins,or even dried cranberries and substitute rice milk, for the skim milk. Submitted by:
SHERRY822
(4/30/08)
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I think that this recipe has the basis for a lot of potential, but I would change things up a bit by using canned fat free evaporated milk (as it lends most dishes a natural creaminess and would eliminate the need for butter), and definitely add some spices (cinnamon or maybe ginger & citrus peel). Submitted by:
RUBENESQUEANGEL
(4/30/08)
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Tried this one and it's yummy!! Very easy, too. I made it with fat free Half n Half. Submitted by:
BLUEBOBCAT
(3/22/07)
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