Recipe
Dessert
Harvest Rice Pudding
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. cooked white rice | ||
| ½ c. granulated sugar | ||
| 2 Hy-Vee HealthMarket eggs, slightly beaten | ||
| 2 c. Hy-Vee HealthMarket whole milk | ||
| ½ tsp. almond extract | ||
| ½ c. raisins | ||
| ¾ tsp. pumpkin pie spice | ||
| ¼ c. sliced almonds, toasted*, divided |
Directions
- Preheat oven to 350 degrees. In a 2-quart baking dish, stir together all ingredients except almonds.
- Bake uncovered for 30 minutes.
- Sprinkle 1 teaspoon of almonds over each serving.
- *To toast almonds, place almonds on a baking sheet. Bake in a 350-degree oven for 3 to 4 minutes or until almonds are browned.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 50mg
- Sodium: 40mg
- Total Carbohydrates: 27g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee HealthMarket.