RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4921
| View Recipe |
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| Recipe Name: |
Creamy Rice Pudding - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
3.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.43
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This is the one my brother and I grew up with
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Ingredients:
8 Cups milk, whole
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Directions:
Preheat oven to 300 degrees. Lightly butter a 3-quart casserole. Combine all ingredients except raisins in prepared casserole; mix well.
Bake, uncovered for 1 hour stirring occasionally with a fork to prevent rice from settling to bottom and a crust forming on the top. Stir in raisins, mixing well.
Bake 2 hours, stirring occasionally, or until rice is tender and liquid is absorbed. Do not stir for the last ½ hour of baking.
Let cool and serve slightly warm. |
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| Nutrition per Serving: |
| Calories: |
206 |
Total Carbs: |
23.5 |
Net Carbs: |
23.4 |
| Cholesterol: |
24.0 |
Fat: |
8.3 |
Protein: |
9.08 |
| Fiber: |
0.17 |
Sodium: |
396.50 |
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