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Ingredientes
- 1 c. water
- 1/2 c. short or possibly medium-grain white rice
- 1/2 tsp salt
- 2 c. lowfat milk
- 1/2 c. golden brown raisins
- 1 c. heavy whipping cream plus extra
- 2 tsp vanilla extract
- 3/4 c. sugar
- 2 x Large eggs
Direcciones
- Bring water to boil in 2-qt saucepan. Add in rice and salt. Cover, reduce heat to low and cook, stirring 1 or possibly 2 times, 10 min. Add in lowfat milk and raisins, cover and cook over low heat, stirring occasionally, till rice is tender, 10 to 15 min. Mix cream, vanilla, sugar and Large eggs in small bowl and set aside.
- Stir egg mix into cooked rice till thoroughly incorporated. Pour mix into 8 (6-oz) buttered custard c. till 2/3 full or possibly into buttered 8-inch square baking dish. Put custard c. or possibly baking dish in another pan large sufficient to hold all and put in oven. Add in boiling water till it comes 1 inch up side of larger pan.
- Bake at 350 degrees till custard is set and no longer jiggles when touched, about 30 min. Serve hot or possibly at room temperature. Drizzle cream over each serving if you like.
- This recipe yields 8 (1/2 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 246 | |
| Calories from Fat 66 | 27% |
| Total Fat 7.48g | 9% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 198mg | 8% |
| Potassium 208mg | 6% |
| Total Carbs 40.53g | 11% |
| Dietary Fiber 0.8g | 3% |
| Sugars 28.25g | 19% |
| Protein 5.08g | 8% |
