Baked Rum Raisin Rice Pudding

Author: Canadian Living

Baked rice pudding tends to be firmer than the stove-top variety, and here its custard top adds luxurious richness.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2009

Ingredients

  • 1/2 cup sultana raisin
  • 3 tablespoons amber rum
  • 3 tablespoons boiling water
  • 1 1/2 cup 2% reduced fat milk
  • 1/2 cup whipping cream
  • 2 egg yolks
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 pinch salt
  • 1 pinch nutmeg
  • 2 cups cooked short grain rice (1 cup/250 mL uncooked)
  • 2 cups cooked medium-grain rice (1 cup/250 mL uncooked)

Method

In bowl, soak raisins in rum for at least 1 hour or for up to 24 hours.

In large bowl, whisk together milk, cream, egg yolks, egg, sugar, salt and nutmeg; stir in rice and raisins. Pour into greased 8-inch (2 L) square glass baking dish. Place dish in roasting pan; pour in enough hot water to come halfway up sides of dish.

Bake in 325°F (160°C) oven until top is firm and golden, about 1 hour. Remove from water; let cool on rack for 15 minutes before serving.

Nutritional facts Per each of 6 servings: about

  • Sodium 46 mg
  • Protein 6 g
  • Calories 321.0
  • Total fat 11 g
  • Potassium 233 mg
  • Cholesterol 129 mg
  • Saturated fat 6 g
  • Total carbohydrate 49 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Rum Raisin Rice Pudding

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