|
|
Baked Rice Pudding
(makes 4 servings)
Ingredients: |
![Nutrition Facts for Baked Rice Pudding (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_ricepudding.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 teaspoon vanilla extract
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
|
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161745im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
Pinch of nutmeg or cinnamon
|
Directions: |
|
1. |
In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy.
|
2. |
Add cooked rice and dates and mix well.
|
3. |
Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.
|
4. |
Bake, uncovered at 325° for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.
|
5. |
Serve warm or chilled with a sprinkle of nutmeg or cinnamon.
|
TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/4 of recipe (180 g)
Servings Per Recipe: 4 |
|
Amount per serving |
Calories |
184 |
Calories from fat |
21 |
Total Fat |
2 g |
Saturated Fat |
1 g |
Cholesterol |
57 mg |
Sodium |
108 mg |
Total Carbohydrates |
33 g |
Dietary Fiber |
1 g |
Sugars |
12 g |
Protein |
8 g |
Vitamin A |
4% |
Vitamin C |
0% |
Calcium |
15% |
Iron |
4% |
|
|
|
|