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Baked Rice Pudding
Baked Rice Pudding

Baked Rice Pudding

55 Min(s)
20 Min(s) Prep
35 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
1 egg, separated
2-3/4 cups milk
3/4 cup MINUTE White Rice, uncooked
1/4 cup sugar
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 tsp. vanilla
2 Tbsp. sugar
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Let's Make It
1
Heat oven to 325°F.
2
Mix egg yolk and 1/4 cup milk in saucepan. Stir in remaining milk, rice, 1/4 cup sugar and salt. Bring to boil. Reduce heat to low; cover and simmer gently 10 minutes, stirring occasionally. Remove from heat. Stir in nutmeg and vanilla. Pour into greased 1-quart baking dish.
3
Bake 20 minutes. Remove from oven. Increase oven temperature to 400°F.
4
Beat egg white until foamy throughout; gradually add 2 tablespoons. sugar. Continue beating until mixture will stand in soft peaks. Drop by spoonfuls on top of pudding.
5
Bake 5 minutes or until meringue is lightly browned. Cool 30 minutes before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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