Grandma Lasley's Rice Pudding

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 113.8

Total Fat: 0.8 g
Cholesterol: 2.1 mg
Sodium: 158.0 mg
Total Carbs: 22.7 g
Dietary Fiber: 0.3 g
Protein: 6.0 g

View full nutritional breakdown of Grandma Lasley's Rice Pudding calories by ingredient

Introduction

A favorite in my mom's family in the 1940's and '50's. You can make bread pudding by substituting 4 cups of cubed bread for the 4 cups cooked rice.
This is great for dessert or BREAKFAST! A favorite in my mom's family in the 1940's and '50's. You can make bread pudding by substituting 4 cups of cubed bread for the 4 cups cooked rice.
This is great for dessert or BREAKFAST!

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 16

Ingredients

1 Cup Egg Beaters (or equivalent real eggs)

1 Cup granulated sugar

1/2 teaspoon salt

24 ounces evaporated skim milk

1 teaspoon vanilla extract

4 cups cooked rice (1 cup uncooked)

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Directions

Heat oven to 350 degrees F

Beat eggs, sugar, cinnamon and salt slightly to mix. Stir in milk, add vanilla. Add cooked rice.

Pour into greased 13"x9" glass baking dish. Sprinkle with nutmeg. Set in a larger pan of water (1" deep) in the oven. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Serve warm plain or with cream or berry topping.

Makes 16 pieces.

Bread Pudding option:
Arrange bread cubes in the greased baking dish to cover bottom of pan. Use same custard mixture without rice and follow directions for baking.

Number of Servings: 16

Recipe submitted by SparkPeople user JESSLYN73.