Baked Rice Pudding
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 103.0
- Total Fat: 0.6 g
- Cholesterol: 2.2 mg
- Sodium: 41.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 0.2 g
- Protein: 3.2 g
View full nutritional breakdown of Baked Rice Pudding calories by ingredient
Introduction
This is a variation on the rice pudding made with eggs, whole milk and sugar my mother always made. This is a variation on the rice pudding made with eggs, whole milk and sugar my mother always made.Number of Servings: 24
Ingredients
-
1 c. rice, cooked - yields about 4 cups rice
1 qt. non fat milk
1 c. egg beaters
1/2 c. sugar
1/2 c. Splenda
1/2 c. raisins
1 tbs. butter
Directions
Cook rice. Mix eggs, milk, sugar and splenda. Add rice and mix. Lightly grease 13 x 9 glass pan and save remaining butter. Pour rice and milk mixture into pan. Sprinkle with raisins. Cut butter into about 12 small pieces and evenly distribute over pudding. Sprinkle with cinnamon.
Bake at 325 F. for about 2 hr - 2 hr. 30 min. or until custard is set and a table knife inserted comes out clean. (Can bake at 350 F. for about 1 1/2 to 2 hrs.
Can be served hot, room temperature or cold.
24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLJEAN64.
Bake at 325 F. for about 2 hr - 2 hr. 30 min. or until custard is set and a table knife inserted comes out clean. (Can bake at 350 F. for about 1 1/2 to 2 hrs.
Can be served hot, room temperature or cold.
24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user CAROLJEAN64.