Rice Pudding from Dr. Cookie’s Cookbook
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Rice Pudding from Dr. Cookie’s Cookbook might be a recipe you should try. One serving contains 150 calories, 5g of protein, and 2g of fat. For 32 cents per serving, you get a side dish that serves 8. This recipe from Mother Rimmy requires skim milk, cooked brown rice, vanillan extract, and nutmeg. 9 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 30%, this dish is not so amazing. Try No Bake Cookie” Bars & The 7 Ingredients or Less E-Cookbook, Chamomile Pudding from the 'Alinea' Cookbook, and Cookbook of the Month – Fresh Mango Pudding for similar recipes.
Servings: 8
Ingredients:
½ teaspoon cinnamon
2 cups brown rice, cooked and hot
2 large eggs
½ cup brown sugar splenda, or light brown sugar
¼ teaspoon nutmeg
2 cups skim milk
1 teaspoon vanilla extract
Equipment:
oven
frying pan
baking pan
knife
Cooking instruction summary:
Preheat the oven to 325 degrees and coat an 8" square pan with cooking spray.Beat the eggs and brown sugar until smooth. Add milk, vanilla, cinnamon and nutmeg. Beat until smooth. Stir in rice and raisins.Pour in the baking dish and bake for 50 minutes. Stir after 15 minutes and then again at 30 minutes. Pudding is set when a knife comes out clean.
Step by step:
1. Preheat the oven to 325 degrees and coat an 8" square pan with cooking spray.Beat the eggs and brown sugar until smooth.
2. Add milk, vanilla, cinnamon and nutmeg. Beat until smooth. Stir in rice and raisins.
3. Pour in the baking dish and bake for 50 minutes. Stir after 15 minutes and then again at 30 minutes. Pudding is set when a knife comes out clean.
Nutrition Information:
covered percent of daily need
