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    You are in: Home / Recipes / Baked Rice Custard Recipe
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    Baked Rice Custard

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 20, 2010

      Great tasting rice custard. Easy prep, however, the milk does not need to be scalded. That's an unnessicary step.

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    • on October 01, 2010

      I ADORE this recipe. In fact, I recently substituted thawed frozen raspberries and it was a huge hit!
      (I also do half and half of lemon/vanilla extract.)

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    • on June 30, 2007

      Sinfully tasty & easy to make. Used nutmeg instead of cinnamon, baked in creme brulee cups & served w/fruit on the side. Was a hit w/my husband & mother-in-law & will try soon at a dinner party. Thx. EDITED TO ADD: This was the 1st recipe I reviewed after finding this site. I loved it then, love it now & thot it deserved a pic. :-)

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    • on June 16, 2007

      My whole family loved this... I'm making it for a morning tea meeting with friends as well.

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    • on March 07, 2007

      OH Yeah! This is what I'm talkin about. I can make this for the weekend treat and I'll be able to eat it all myself. Well, maybe I'll share alittle. Thanks for the recipe.

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    Nutritional Facts for Baked Rice Custard

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 173.1
     
    Calories from Fat 50
    29%
    Total Fat 5.6 g
    8%
    Saturated Fat 2.9 g
    14%
    Cholesterol 91.6 mg
    30%
    Sodium 139.6 mg
    5%
    Total Carbohydrate 25.8 g
    8%
    Dietary Fiber 0.2 g
    1%
    Sugars 15.3 g
    61%
    Protein 5.0 g
    10%

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