Rice Pudding for One
Be the first to rate it
Cooked rice baked in a cinnamon and nutmeg custard in a water bath until softly set.
Ingredients
- 1 large egg
- ¾ cup milk
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup cooked rice
Equipment
- mixing bowl
- whisk
Directions
- Heat the oven to 325°F and lightly butter a 4×6-inch or 5-inch square baking dish.
- Whisk the egg, milk, salt, cinnamon, nutmeg, sugar, and vanilla. Stir in the cooked rice and pour it into the dish.
- Set the dish in a larger baking pan and pour boiling water into the larger pan until it comes halfway up the sides of the small dish.
- Bake for 50 to 55 minutes, until set with a slight wobble in the center and lightly browned. Let it cool a bit before serving.
Nutrition
Serving: 448g | Calories: 562kcal | Carbohydrates: 92g | Protein: 19g | Fat: 13g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 269mg | Sodium: 766mg | Potassium: 395mg | Fiber: 1g | Sugar: 47g | Vitamin A: 663IU | Vitamin C: 0mg | Calcium: 268mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¾ cup milk counted as whole milk, cooked rice counted as cooked white rice. Brands and portions vary, so use it only as an approximation.