Custard Rice Pudding

Serves: 4
Total Calories: 488


2 eggs well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk scalded
1 1/4 cups white rice, cooked and cooled
1 cup seedless raisin
1 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg


Combine eggs, sugar, and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon, and nutmeg. Pour into greased 1-quart casserole. Set in shallow pan pour hot water into pan 1-inch deep. Bake at 325 degrees F. for 1 1/2 hours.

Nutritional Facts:

Serves: 4
Total Calories: 488
Calories from Fat: 36

This Custard Rice Pudding recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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