Baked Rum Raisin Rice Pudding
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Baked Rum Raisin Rice PuddingBaked rice pudding tends to be firmer than the stove-top variety, and here its custard top adds luxurious richness.1 user reviews.
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 321321 cal |
| pro | 6 g6g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 49 g49g carb |
| fibre | 1 g1g fibre |
| chol | 129 mg129mg chol |
| sodium | 46 mg46mg sodium |
| potassium | 233 mg233mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 55 iron |
| vit A | 1313 vit A |
| folate | 88 folate |
Baked rice pudding tends to be firmer than the stove-top variety, and here its custard top adds luxurious richness.
Ingredients
- 1/2 cup sultana raisins 1/2 cup sultana raisins
- 3 tbsp amber rum 3 tbsp amber rum or boiling water
- 1-1/2 cups 2% reduced fat milk 1-1/2 cups 2% reduced fat milk
- 1/2 cup whipping cream 1/2 cup whipping cream
- 2 egg yolks 2 egg yolks
- 1 egg 1 egg
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1 pinch salt 1 pinch salt
- 1 pinch nutmeg 1 pinch nutmeg
- 2 cups cooked short grain rice , (1 cup/250 mL uncooked)2 cups cooked short grain rice or medium-grain rice, (1 cup/250 mL uncooked)
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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