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Baked rice and raisin pudding

8 servings
8 servings


  • 2 can (12 ounces each) evaporated fat-free milk
  • 3 tablespoon raisins
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon cinnamon
  • 1 teaspoon egg
  • 2 teaspoon vanilla extract
  • 1/2 cup regular brown rice
  • 8 teaspoon brown sugar or honey


Baking Directions:

Preparation time: 8 minutes Baking time: 1 hour 15 minutesPreheat the oven to 325 degrees.

Lightly coat an 8-inch by 8-inch baking dish with canola oil spray.

Heat the milk in a small saucepan for about 3 minutes, or until hot but not boiling.

In a spice grinder or small food processor fitted with a metal blade, combine the raisins, flaxseed, and cinnamon.

Process for about 2 minutes, or until the raisins are finely chopped.

Place in the baking dish.

In a mixing bowl, beat the egg with a fork.

Add about 1/2 cup of the milk, beating constantly, to warm the egg.

Add the remaining milk and the vanilla.

Stir to mix.

Pour into the baking dish.

Add the rice.

Stir with a fork.

Cover with aluminum foil.

Bake for 1 hour and 15 minutes.

Turn off the heat.

Let stand in the oven for 30 minutes.

Serve right away or cool to room temperature before refrigerating.

Serve cold or warm garnished with 1 teaspoon brown sugar or honey.

Nutrition per serving: 160 calories, 28 g carbohydrate, 7 g protein, 2 g fat, 0 g saturated fat, 25 mg cholesterol, 120 mg sodium, 1 g fiberCarbohydrate choices: 2Dietary exchanges: 1 starch, 1 milk