Baked Custard Rice Pudding
Our dietitians' favourite
This recipe is taken from the 2014 Milk Calendar. "This was always a favourite in our home. My mum found this to be an easy pudding to prepare, especially as we had our own eggs and milk. It was a good way to fill up tummies in a large family."
-Recipe from Tony Forrester, dairy farmer from New Glasgow, Prince-Edward-Island
- Prep: 10 min
- Cooking: 45 min - 50 min
Ingredients
- 3 eggs
- 1/2 cup (125 mL) sugar
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) Milk
- 1 tsp (5 mL) vanilla extract
- 1 1/2 cups (375 mL) cooled cooked rice
- 1/2 cup (125 mL) raisins
- Ground cinnamon
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Preparation
Preheat oven to 325 °F (160 °C).
In a bowl, whisk together eggs, sugar and salt until blended. Whisk in milk and vanilla extract. Stir in rice and raisins. Spread in an 11 x 7-inch (28 x 18 cm) cooking dish.
Bake for 25 min. Stir pudding, then sprinkle with cinnamon to taste. Bake for 25 to 35 min longer or until a knife inserted half-way between centre and edge comes out clean. Let cool slightly and serve warm or refrigerate and serve chilled.
Tips
You’ll need about 1/2 cup (125 mL) uncooked rice to get 1-1/2 cups (375 mL) cooked. Be sure to use rice within 2 days of cooking for optimal food safety.
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Nutritional information
Per serving| Energy: | 231 Calories |
| Protein: | 7 g |
| Carbohydrate: | 42 g |
| Fat: | 4 g |
| Fibre: | 0.7 g |
| Sodium: | 231 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 11 % / 124 mg |
| Riboflavin: | 18 % |
| Selenium: | 26 % |
| Vitamin B12: | 33 % |
| Vitamin D: | 30 % |
