Baked Rice Pudding
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
View full nutritional breakdown of Baked Rice Pudding calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
A yummy dessert made with complex carbs. A yummy dessert made with complex carbs.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
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
Member Ratings For This Recipe
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NHAAV6
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POOHBEARKM
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DAVIDSLAW
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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
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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