Baked Rice Pudding
(66)
  • Number of Servings: 1
Ingredients
  • 3 egg whites
  • 1 egg
  • 1 1/2 cups 1% milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2/3 cups cooked brown rice
  • 1/3 cup dates (chopped)
  • pinch of nutmeg or cinnamon
Directions
1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.

2. Add cooked rice and dates and mix well.

3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.

4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.

5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.

Serves 4.

Reprinted with permission by Public Health – Seattle & King County
Nutritional Info Amount Per Serving
  • Calories: 196.1
  • Total Fat: 2.6 g
  • Cholesterol: 56.8 mg
  • Sodium: 64.0 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.9 g

Member Reviews
  • NHAAV6
     I used dried blueberries in place of the dates, was a big hit in our house!I also used skim milk instead and it still came out just fine! Thanks for sharing! - 1/27/09
  • POOHBEARKM
     Excellent. I substituted the sugar for splenda and rasins for dates. As well I doubled the recipe so there was lots on hand for a quick snack. I am going to increase the rice by an additional 2/3 cup as well next time I make it.
    Thanks for submitting this recipe. - 1/22/08
  • DAVIDSLAW
     I am wondering if there is a mistake with the amount of rice this recipe calls for. With only 2/3 cup of cooked rice, the pudding was still very runny after 45 mins. Perhaps it needs 1 and 2/3 cups of cooked rice. - 1/3/09
  • KFCOOKE
     This was great! I baked it for 75 minutes. The knife never came out clean, but the consistency was fine. Double the recipe, since the servings are only about 1/2 cup each. Reduce the sugar by 1/2 or 1/3 to save calories. I added 1/2 tsp cinnamon plus a pinch of nutmeg stirred in before baking. - 10/25/08
  • CHIBIBARAKO
     I made this with plain rice and no fruit (as we have no raisins nor dates in the house right now). I checked after 45 minutes and I had rice soup. I let it run an additional hour at least; it came out firm and browned at edges. http://www.metrokc.gov/Health/nutrition/re
    cipes/ricepudding.htm - 7/3/08
  • PAGOSAGAL
     Want to try this but WILL use sugar and I believe Splenda, which is a chlorine molecule, is not healthy. I like dates. - 7/3/08
  • SILVIAPILTON
     After reading all the good ratings for this recipe, I was a little disappointed in this recipe. There seemed to be a lot of liquid compared to only 3/4 cup of cooked rice. I almost doubled the rice amount which I think was better. Also the cooking time for mine was at least 1 hour if not more. - 9/9/07
  • TURTLE4CHRIST
     came out like a souffle. Don't know what I did wrong. It tasted O.K. though. Probably won't make again. - 1/8/09
  • LKWQUILTER
     My dh and I made this and it is so good. We used apple pie spice instead of cinnamon or nutmeg. Easy and good. - 1/3/09
  • JANEYJAYE
     Dangerous! I ate the whole thing. Luckily not in one sitting but still, way too comforting. - 12/30/08
  • NOTBLUSHING
     Can't wait to try this with whole eggs and sucralose sweetener! Thanks. - 12/30/08
  • TUTTIWMN
     I used raisins. It turned out really good. - 7/17/08
  • STEPHSER1969
     I didn't have any problems with thickness or cooking time, but the rice and custard separated into layers during baking -- not a big problem, since you can mix it up before eating, but I think I might try using a shallower casserole next time. - 7/5/08
  • NEWKATHY4LIFE
     This was really good, family loved it !! - 7/3/08
  • PAMMYLBEAR
     I definitely had to bake this longer than recipe called for. I added an equal amount of Splenda as regular sugar. I enjoyed this one, but didn't convince any of my family to try it. All the more for me! - 1/1/08
  • KDG123
     Very good! I cooked mine a little too long but will know better next time. - 12/30/07
  • ECORONADO
     I loved this recipe, I also changed the dates to rasins and I would have changed the sugar to Splenda but I didn't have enough. =) . Next time I make this I think I am going to try to cook my rice a little more. Over all GREAT!!!! - 8/16/07
  • TAKE2ASAP
     So easy to make. - 7/3/07
  • MAMAKOP
     I also substituted raisins and used splenda....loved it - 3/27/07
  • RAINBOWCO
     Good Dessert. I didn't have any dates so used dried apricots instead which tasted very good with the rice. I also used egg beaters instead of egg and egg whites. - 3/23/07
  • KRISTEC
     healthy - but treaty! We used nutmeg - 3/18/07
  • 4PUNKIN4
     really good and sticks to your ribs too. - 3/18/07
  • UNSURE
     changed sugar to splenda , current(like raisins). like them better. Stired in cinnamon little heavy. like it also







    - 3/14/07
  • KARMADRAGON8
     This is a very good dessert. I also substitute raisins for the dates. - 3/13/07
  • SNARDLES
     I love this dessert! I use brown rice and splenda in place of white rice and sugar. I also substitute raisins for dates when I can't find dates.
    I love that it has protein and complex carbohydrates (and dairy)! - 3/13/07



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