Rice Pudding |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 3/4-1 cup raw rice | 6-8 cups water | 1 piece cinnamon stick (2-3 inch long) |
| 10-12 spice seeds | 3 eggs (well beaten) | 1 tin condensed milk or sugar to taste |
| 1/2 nutmeg | 1 tblsp margarine 15ml | 1 large evaporated milk (diluted with 1 can water) (14-1/2 ozs can) |
| 2 tblsps rum (optional) | ||
| 1 | Boil water with cinnamon stick and spice seeds. Add rice and cook rice until it absorbs all the water. (Cool). |
| 2 | In a medium bowl beat eggs, add milk, essence, rum and nutmeg to make a custard. |
| 3 | Add boiled rice. Mix well. |
| 4 | Put in a deep greased cake tin or pyrex dish. |
| 5 | Dot top with margarine. |
| 6 | Bake in moderate oven 350 F/180C for 40-45 minutes until a knife inserted come out dry. Put a pan of water in bottom of oven. |