Rich And Creamy Rice Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | 385 mL Carnation | |
| Evaporated Milk | ||
| 1 1/3 | c | Water |
| 1/2 | c | Long or short grain rice |
| 2 | Eggs | |
| 1/3 | c | Sugar |
| 1/4 | t | Ground cinnamon, opt |
| 1/2 | c | Raisins* |
| 1 | t | Vanilla |
| Salt |
INSTRUCTIONS
Combine e. milk, water and rice in top of double boiler or Pyrex bowl placed over a pan of water. Do not let water touch bottom of bowl. cover and cook over simmering water 1 hour, stirring occasionally. Beat together eggs, sugar and cinnamon if desired; stir into hot rice mixture with raisins. cook and stir an additional 3 minutes or until mixture is smoothly thickened. Remove from heat; stir in vanilla and salt to taste. Serve warm or cool. Makes 4 cups. or substitute chopped dried apples, date or apricots. Posted to EAT-L Digest 25 Feb 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Feb 25, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1506
Calories From Fat: 364
Total Fat: 41.5g
Cholesterol: 481.6mg
Sodium: 853mg
Potassium: 1912mg
Carbohydrates: 251.2g
Fiber: 9.1g
Sugar: 154.2g
Protein: 46.8g