Baked Rum Raisin Rice Pudding
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 321 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 49 g |
| fibre | 1 g |
| chol | 129 mg |
| sodium | 46 mg |
| potassium | 233 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 5 |
| vit A | 13 |
| folate | 8 |
Baked rice pudding tends to be firmer than the stove-top variety, and here its custard top adds luxurious richness.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: November 2009
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