Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 4 c. Lowfat milk
- 1/4 c. Converted rice
- 4 x Large eggs
- 1/2 c. Sugar
- 1 1/2 tsp Lemon extract
- 1 1/2 tsp Vanilla
- 1 Tbsp. Butter, melted
- 1 tsp Nutmeg
- 3/4 c. Light raisins
Direcciones
- Bring 3 c. lowfat milk and rice to boil over direct heat. Lower heat and cook, covered, till rice is tender, about 15 to 20 min. Remove from heat.
- Preheat oven to 350 F. Beat Large eggs well. Add in sugar, beating continuously. Add in remaining lowfat milk, lemon extract, vanilla and butter. Combine rice and lowfat milk with egg mix and pour into 8x8-inch pan. Sprinkle with nutmeg. Place pan in larger pan, taking care which sides of smaller pan don't touch larger pan. Bake till custard begins to set, about 30 min. Stir in raisins and continue baking till knife inserted in center comes out clean, about 15 min. Remove from oven and set custard pan on cake rack. Cold slightly before refrigerating.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 224 | |
| Calories from Fat 51 | 23% |
| Total Fat 5.75g | 7% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 101mg | 4% |
| Potassium 342mg | 10% |
| Total Carbs 35.85g | 10% |
| Dietary Fiber 0.6g | 2% |
| Sugars 28.39g | 19% |
| Protein 8.11g | 13% |
