Puddings & Soufflés

Rice Pudding


3 eggs
2 cups (500 mL) low-fat milk
½ cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
½ tsp (2 mL) ground nutmeg or cinnamon
2 ½ cups (625 mL) cooked rice
¼ cup (50 mL) dried raisins or currants


Preheat oven to 325°F (160°C).

In a large bowl, beat eggs and blend in milk, sugar, vanilla, and nutmeg. Stir in rice and raisins. Pour rice mixture into lightly greased 9-inch (2 L) round baking dish. Bake at 325°F (160°C) for 45 to 50 minutes or until edges are puffed and center is almost set. Let stand 20 minutes before serving.

Makes 6 servings.

Nutrients per serving:

Calories: 272.9
Carbohydrate: 52.8 g
Fat: 2.9 g
Protein: 8.4 g
Sodium: 76.9 g