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
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
- Folate 8.0
- Calcium 9.0
- Vitamin A 13.0
