Ingredients
- 2 cups milk
- 2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
- 1 tablespoon minced or grated ginger
- ¾ cup sugar (plus 1 tablespoon, optional)
- Pinch salt
- 1 ½ to 2 cups cooked rice
- 2 eggs, beaten
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Nutritional Information
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Nutritional analysis per serving (6 servings)
264 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 5 grams protein; 80 milligrams cholesterol; 108 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 to 8 servings
Preparation
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, ginger, 3/4 cup sugar and salt just until butter melts; cool slightly. Butter a 4-to-6-cup baking dish; put rice in it.
- Add eggs to cooled milk mixture and whisk; pour mixture over rice. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. If you like, sprinkle top with extra sugar and run under broiler for about 30 seconds. Serve warm or at room temperature.
1 hour
Dining and Cooking