Rice and Rutabaga Custard Pudding
Rice and Rutabaga Custard Pudding blends tender mashed rutabaga with soft rice in a gently sweet, custard-like bake. Hints of nutmeg and butter round out the creamy texture, while a touch of pepper keeps it balanced. Serve it warm as a cozy side for fall or holiday dinners, or alongside roasted meats when you want something comforting and a little unexpected.
- Prep20 mins
- Cook1 hr 30 mins
- Serves8
- DifficultyMedium
- 1
Put the water in a saucepan, add the rice, and bring it to a boil over medium-high heat. Stir once, cover, lower the heat to low, and simmer until all the liquid is absorbed and the rice is tender, about 20 minutes.
- 2
Meanwhile, put the rutabaga in a large pot and add enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
- 3
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- 4
Drain the rutabaga and transfer to a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, then beat in the egg yolks.
- 5
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the rutabaga mixture. Spoon the mixture into the prepared casserole dish.
- 6
Bake in the preheated oven until the top is lightly browned, about 1 hour.
- Calories 140.46 kcal Moderate
- Protein 4.22 g Low Source
- Carbs 24.15 g Moderate
- Total Fat 3.2 g Low Source
- Saturated Fat 1.63 g Moderate
- Trans Fat 0.01 g High
- Cholesterol 62.87 mg High
- Sodium 51.45 mg Low Source
- Fiber 2.58 g Low Source
- Sugar 10.96 g High
- Added Sugar 1.25 g Low Source
- Calcium 55.37 mg Low Source
- Iron 1.09 mg Low Source
- Potassium 254.05 mg Low Source
- Vitamin A 24.4 mcg_rae Low Source
- Vitamin C 14.23 mg Moderate
- Vitamin D 0.62 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
About This Recipe
Rice and Rutabaga Custard Pudding is a dessert recipe made with 10 ingredients. It takes about 1 hr 50 mins, serves 8, and is rated medium. Key ingredients include Black Pepper, Butter, Eggs, and Ground Nutmeg. Each serving provides about 140.46 kcal.
Recipe Questions
- What is Rice and Rutabaga Custard Pudding?
- It is a pudding recipe made with 10 ingredients, usually served for dessert.
- What is Rice and Rutabaga Custard Pudding made of?
- The main ingredients are Black Pepper, Butter, Eggs, Ground Nutmeg, Long-Grain Rice. The full list of 10 is above.
- How long does it take to make Rice and Rutabaga Custard Pudding?
- About 1 hr 50 mins in total: 20 mins to prepare and 1 hr 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 140.46 kcal. The full nutrition breakdown is above.
- Is Rice and Rutabaga Custard Pudding easy to make?
- This recipe is rated medium, with 10 ingredients and 6 steps.
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