- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 59 mg
- Sodium
- 27 mg
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 228
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 59 mg
- Sodium
- 27 mg
Ingredients
For Rice:
For Custard:
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Directions
- Gently cook rice in milk and water. Place some rice and some raspberries in custard dishes.
- In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile, whisk sugar into yolks well. Pour about 1/4 of the cream mixture into the yolks, whisk well. Pass custard through a chinois into individual custard dishes. Chill
