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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Laura2of7's Note:

    Custard style. Adapted from "Betty Crocker's Picture Cook Book". This could also be baked in 6 1-cup ramekins - just reduce baking time to about 45 minutes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In mixing bowl, combine sugar, salt and cinnamon. Beat in eggs just to mix.
    2. 2
      In small saucepan, scald milk. Add small amount to egg mixture and mix thoroughly. Slowly add remaining milk to egg mixture until well incorporated.
    3. 3
      Stir in vanilla, rice and raisins.
    4. 4
      Butter a 1 1/2 quart casserole and set into a pan of hot water coming 1 inch up the side of the casserole.
    5. 5
      Pour pudding mixture into casserole and sprinkle with nutmeg.
    6. 6
      Bake at 350 degrees for 1 hour and 15 minutes (until a knife inserted into center comes out clean).
    7. 7
      Serve warm, with cream (if desired).

    Ratings & Reviews:

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    Nutritional Facts for Baked Rice Pudding

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.4
     
    Calories from Fat 46
    18%
    Total Fat 5.2 g
    8%
    Saturated Fat 2.5 g
    12%
    Cholesterol 73.3 mg
    24%
    Sodium 170.1 mg
    7%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 1.7 g
    6%
    Sugars 25.2 g
    101%
    Protein 6.8 g
    13%

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