Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
652
Calories
26g
Protein
20g
Fat
90g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large eggs, slightly beaten, or ½ cup egg substitute
- 2 cups cooked rice
- 1½ cups fat-free milk
- 2 tablespoons sugar
- ½ cup golden raisins
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon or nutmeg
- ¼ teaspoon salt
Directions
1
Preheat the oven to 350°F.
2
Prepare a 1½ quart baking dish with non-stick pan spray.
3
In a prepared dish, combine all the ingredients.
4
Stir gently to mix.
5
Set the filled dish in a shallow pan on the middle oven rack.
6
Pour hot water into the outer pan to a depth of 1 inch around the baking dish.
7
This makes a water bath to cook the pudding slowly.
8
Bake for 45 minutes, or until a knife inserted in the pudding comes out clean.
9
Remove the dish from the water bath.
10
Serve the pudding warm or chilled.
Recipe sourced from
fandom