1½ cup rice
6 eggs
1 cup sugar
3 cup milk
1/2 tbsp mace , or nutmeg
1/2 cup raisins , or currants
Preheat oven to 325° F.
Blanche the rice in water before cooking it in a pot with ½ cup of milk until rice is soft.
In a small bowl, beat the eggs and mix with the sugar.
Add the egg mixture, the fruit, the spice and half-C. of milk to the rice. Mix thoroughly and turn into buttered-and-sugared molds.
Transfer contents into a baking pan which is placed over a larger pan with water, and bake at 325° F for about 60 minutes.
Serve, turned from the molds, with wine, orange or currant jelly sauce.
Sugar: 21g
:
Calcium: 110mg
Calories: 215kcal
Carbohydrates: 37g
Cholesterol: 98mg
Fat: 5g
Fiber: 1g
Iron: 1mg
Potassium: 211mg
Protein: 6g
Saturated Fat: 2g
Sodium: 56mg
Vitamin A: 256IU
Vitamin C: 1mg
