Serves: 9
Total Calories: 251
1. In medium saucepan, combine all rice mixture ingredients. Bring to a boil. Reduce heat to low cook uncovered 20 to 25 minutes or until creamy, stirring occasionally. Remove from heat cool 10 minutes.
2. Heat oven to 350°F. Lightly grease 8-inch square (2-quart) baking dish. In large bowl, beat eggs stir in all remaining pudding ingredients and rice mixture. Pour into greased baking dish.
3. Bake at 350°F. for 55 to 60 minutes or until set. Serve warm or cold. If desired, serve with cream or whipped cream. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/9 of Recipe * Calories: 280 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 150 mg 50% * Sodium: 170 mg 7% * Total Carbohydrate: 45 g 15% * Dietary Fiber: 1 g 2% * Sugars: 36 g * Protein: 9 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 3 Starch, 1 Fat or 3 Carbohydrate, 1 Fat
This Baked Rice Pudding recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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