Figgy Rice Pudding
Revision as of 07:09, 23 March 2011 by Game widow (talk)
Ingredients
- 2 cups skim milk
- ¼ tsp ground nutmeg
- 4 large eggs or 1 cup egg substitute
- 1 pinch salt
- ¼ cup light brown sugar, firmly-packed
- 2 cups cooked rice
- 4 dried figs, large, coarsely-chopped
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
Directions
- Preheat oven to 350°F.
- Spray a 1½ qt casserole with nonstick cooking spray.
- Remove casserole from water bath, cook 10 – 15 minutes on rack before serving.
