Tuesday, August 31, 2010

Rice Custard Pudding

Adapted from Mom and Mama; serves 8

1 cup cooked rice (generous)
4 cups milk
4 eggs (or 2 eggs & 4 egg whites, or egg substitute), beaten
1/2 to 1 cup sugar (or powdered Splenda)
1 tsp vanilla
1/2 cup golden raisins

(If rice is "dry," soak in milk overnight)
Mix first 5 ingredients together, pour into 2 qt casserole, sprinkle with cinnamon.
Bake at 350 for 1 hr or until done (butter knife comes out clean)

Made with Splenda, egg whites/egg substitute, and skim milk, 1 serving = 3 WW points

1 comment:

  1. Wow - I can't speak highly enough of this recipe! I've been searching for the perfect rice pudding and this is the one - creamy, perfectly sweet (but not too sweet), and flexible enough to make changes to according to dietary needs...thanks, Monica! xxoo

    PS I'm trying the curried coconut veg. soup next weekend! Can't wait! Maybe I'll make a blog about me making your recipes, _Julia and Julia_ style!


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