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Ingredientes
- 1 c. Water
- 1/2 c. Long-grain white rice
- 1 1/2 c. Whole lowfat milk
- 1/2 c. Pure maple syrup
- 2 lrg Large eggs
- 1 lrg Egg yolk
- 1 tsp Vanilla extract
- 1/2 tsp Grated lemon peel
- 1/8 tsp Salt
- 3/4 c. Raisins
- 1/4 tsp Grnd nutmeg Whipped cream
Direcciones
- Because it's often the first dessert a child is allowed to eat, rice pudding can conjure up wonderful memories, that may be why it continues to be a favorite of a lot of grown-ups. Pure maple syrup sweetens the pudding, that develops a smooth golden brown topping as it bakes.
- Combine water and rice in heavy medium saucepan. Bring to simmer. Reduce heat to low. Cover and cook till rice is tender and liquid is absorbed, about 20 min. Uncover and cold.
- Position rack in center of oven; preheat to 350 F. Butter 6- to 8-c. souffle dish. Place in roasting pan. Whisk lowfat milk and next 6 ingredients in large bowl to blend. Stir in raisins and 1 1/2 c. cooked rice (reserve any remaining rice for another use). Pour into dish. Sprinkle nutmeg over.
- Add in sufficient warm water to roasting pan to come halfway up sides of dish. Bake till pudding is set in center and brown around edges, about 1 hour 5 min.
- Remove dish from water. Cold pudding at least 15 min. Spoon into bowls and serve hot or possibly at room temperature with whipped cream.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1102g | |
| Calories 1558 | |
| Calories from Fat 250 | 16% |
| Total Fat 27.91g | 35% |
| Saturated Fat 11.97g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 663mg | 221% |
| Sodium 626mg | 26% |
| Potassium 2045mg | 58% |
| Total Carbs 298.83g | 80% |
| Dietary Fiber 6.0g | 20% |
| Sugars 190.02g | 127% |
| Protein 37.32g | 60% |
