Directions:
- Preheat oven to 300
- Cook rice in salted water till tender, then drain.
- In a medium bowl beat eggs slightly. Stir in sugar, vanilla, raisins, lemon rind, nutmeg & cinnamon.
- In another bowl combine milk & cooked rice.
- Add rice mixture to egg mixture.
- Pour into a 2 quart casserole pan. Sprinkle with more nutmeg and cinnamon to your taste. Then dot with butter. (I add one cinnamon stick in the middle)
- Set casserole in a baking pan; fill baking pan with about 1 hot water
- Bake uncovered about 1 hour and 25 minutes, stirring once after the first half hour.
- To avoid breaking the top of crust, insert spoon at edge of pudding, draw gently back and forth along bottom of the casserole. Near the end of baking time, insert a silver knife in center of custard, if it comes out clean, custard is done.
- Remove casserole from baking pan and cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.45 Kcal (617 kJ) | ||
| Calories from fat | 43.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 7% | |
|---|---|---|---|
| Cholesterol | 72.18mg | 24% | |
| Sodium | 219.12mg | 9% | |
| Potassium | 289.59mg | 6% | |
| Total Carbs | 21.04g | 7% | |
| Sugars | 10.59g | 42% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 173.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 76.98 Kcal (322 kJ) | ||
| Calories from fat | 22.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 7% | |
|---|---|---|---|
| Cholesterol | 37.68mg | 24% | |
| Sodium | 114.4mg | 9% | |
| Potassium | 151.19mg | 6% | |
| Total Carbs | 10.99g | 7% | |
| Sugars | 5.53g | 42% | |
| Dietary Fiber | 1.08g | 8% | |
| Protein | 3.06g | 12% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 5% | |
| Calcium | 90.6mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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