Serves: 4
Total Calories: 323
1. Preheat oven to 325°F.
2. Heat milk in the top of a double boiler over simmering water until surface begins to wrinkle.
3. Blend together eggs, sugar, salt, and vanilla. Add hot milk gradually, stirring to mix well.
4. Add rice. Pour into four 6-oz individual custard cups. Sprinkle surface lightly with nutmeg.
5. Set cups in a deep pan pour hot water around cups to within 1/2 inch of tops of cups.
6. Bake 50-60 minutes or until toothpick comes out clean.
7. Remove cups from pan. Chill for several hours before serving.
8. Sprinkle with sugar substitute, if desired.
EXCHANGES
2 Starch
NUTRITION FACTS
Calories 173
Calories from Fat 25
Total Fat 3g
Saturated Fat 1g
Cholesterol 108mg
Sodium 134mg
Total Carbohydrate 29g
Dietary Fiber 0g
Sugars 6g
Protein 7g
This Baked Rice Pudding recipe is from the Magic Menus for People with Diabetes Cookbook. Download this Cookbook today.
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