BAKED RICE PUDDING
What I like most about this recipe is it uses up leftover rice and it uses dry milk. My son loves it. I also freeze leftovers for a dessert again later.
Provided by brenda-ohio
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Blend instant nonfat dry milk in water until smooth in heavy sauce pan.
- Add butter and rice; heat slowly until scalding.
- Mix salt, sugar, raisins, vanilla, and beaten eggs; combine with hot rice mixture. Turn into a buttered baking dish. Set in a pan of hot water.
- Bake for 1 hour.
Nutrition Facts : Calories 382.7, Fat 7.5, SaturatedFat 3.6, Cholesterol 154.2, Sodium 366.5, Carbohydrate 68.2, Fiber 1.1, Sugar 45.6, Protein 12.4
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