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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Rice Pudding Recipe

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This recipe for Baked Rice Pudding, by , is from Powell-Heard Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Heard

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cooked long-grain rice
1 c. skim milk
1/4 c. dark raisins
2 eggs
1/2 t. vanilla
1/4 t. ground nutmeg
1/8 t. ground cinnamon
Granulated sugar substitute to equal 4 t. sugar

Directions:
Directions:
In small saucepan, combine cooked rice, milk and raisins; cook over medium heat, stirring to prevent burning, until mixture comes to a boil. Remove from heat.

Preheat oven 350. In a small bowl beat together eggs, vanilla, nutmeg and sugar substitute; stir in 1/4 cup hot rice mixture. Slowly pour egg mixture into remaining rice mixture stirring rapidly to prevent egg from lumping. Spray 1-quart casserole dish with nonstick spray; turn rice mix into casserole and sprinkle with cinnamon. Set casserole in 8x8x2 pan and pour water into pan to the depth of 1 inch. Bake for 15-20 minutes (until knife in center comes clean). Pudding will be loose. Remove baking pan from oven and casserole from water bath. Let pudding cool slightly and serve warm or chill.

Number Of Servings:
Number Of Servings:
2

 

 

 

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