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Rice Pudding with Almonds

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Submitted by danedanes

YIELD

6 servings

PREP

10 min

COOK

3 hrs

READY

3 hrs

Ingredients

½ 2.5
TEASPOON ML SALT
¼ 59
CUP ML RICE
uncooked
2 473
CUPS ML WATER
boiling
1 0.9
QUART L MILK
1 15
TABLESPOON ML BUTTER
or margarine
3 45
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML ALMONDS
chopped
2 3E+1
TABLESPOONS ML COCONUT
fresh, grated *
79

Directions

Add salt and rice to boiling water.

Cook, stirring often until water has evaporated and rice is almost dry.

Place rice in well greased 2-quart casserole.

Add milk, butter, and sugar.

Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.

In the last 10 minutes of cooking, add almonds, coconut, and raisins.

Garnish with coconut, if desired.

Serve either hot or cold from casserole.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 252 45% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 285mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 15g
Vitamin A 7% Vitamin C 1%
Calcium 21% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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