Forbidden Rice Pudding

Standard

 

3 eggs.

Add 1/4 cup olive oil and 1/2 cup honey.

Wisk well.

Add 1/4 cup ricotta cheese and 1/2 cup Silk.

Wisk well.

Add 1 tsp vanilla, 1/4 tsp ground allspice, 1/2 tsp nutmeg, 1 tsp roasted Saigon cinnamon and 1 tbsp cornstarch.

After mixing very well (making sure no lumps and all spices are combined in) add 2 cups cooked forbidden rice.

Lightly grease a 9×9 baking dish and place forbidden rice pudding mixture in it. Place baking dish in a larger baking pan.

Add warm water to the larger baking pan, making sure to not get any into your rice pudding mixture. Add enough water to go about half way up the outside of your rice pudding baking pan.

Bake at 325 degrees for about one hour. The top will be a beautiful golden brown when done.

Finished Forbidden Rice Pudding…fresh out of the oven and so hot that it steamed up my camera lens.

 

Forbidden Rice Pudding

3 eggs

1/4 cup olive oil

1/2 cup honey

1/4 cup ricotta

1/2 cup Silk

1 tsp vanilla

1/4 tsp ground allspice

1/2 tsp nutmeg

1 tsp roasted Saigon cinnamon

1 tbsp cornstarch

2 cups cooked forbidden rice

Mix all ingredients together well.  Pre-heat oven to 325 degrees.  Pour mixture into a lightly greased 9×9 baking dish.  Place baking dish with mixture into a larger baking pan and add warm water, about an inch to an inch and a half deep…be very careful not to get any water into your rice pudding mixture.  Baked at 325 degrees for about one hour.  ENJOY!!  Recipe makes about 9 servings…not the best for you, BUT much healthier than the rice puddings that are full of butter and cream 🙂

 

Nutrition Facts
Serving Size 103 g
Amount Per Serving
Calories

285
Calories from Fat

86
% Daily Value*
Total Fat

9.5g
15%
Saturated Fat

1.7g
8%
TransFat

0.0g
Cholesterol

57mg
19%
Sodium

37mg
2%
Total Carbohydrates

46.5g
16%
Dietary Fiber

2.3g
9%
Sugars

16.7g
Protein

7.1g
Vitamin A   3% Vitamin C 0%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

 

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