Rice Pudding (Becker)
Serve another kind of side dish with this tasty recipe that's extremely easy to follow.
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
low-fat |
|
| ½ | cup |
butter
or 1 package of butter buds® mix |
|
| 2 | large |
eggs
|
|
| 2 | tablespoons |
sugar
or 3 pk of sugar substitute |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
brown rice
uncooked |
|
| ¼ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
low-fat |
|
| 118 | ml |
butter
or 1 package of butter buds® mix |
|
| 2 | large |
eggs
|
|
| 3E+1 | ml |
sugar
or 3 pk of sugar substitute |
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
brown rice
uncooked |
|
| 59 | ml |
raisins, seedless
|
|
Directions
Preheat ovenm to 325℉ (160℃). Heat milk in saucepan. Add Butter Buds and stir unitl dissolved. Heat until mixture simmers. Remove from heat. In separate bowl, beat eggs unmitl frothy. Add sugar, lemon peel, vanilla and nutmeg. Add to milk mixture. Add rice and raisins. Mix well. Pour into 1-quart baking dish . Sprinkle with additional nutmeg. Bake for 30 minutes, or until knife inserted near center comes out clean.
