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  • Summary

    Serves 6-8 This is a great use for leftover cooked rice and the recipe can be easily halved – or doubled – though the baking time will need to be adjusted a little. To cook fresh rice, bring 1 cup rice and 2 cups water to a boil in a medium saucepan, reduce the heat to low, cover and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes.

    Ingredients

    • 3 cups whole milk
    • 1 1/2 cups heavy cream
    • 2 cups cooked rice (jasmine, basmati or long grain)
    • 4 large eggs
    • 3/4 cup sugar
    • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)
    • 1/2 teaspoon ground cinnamon
    • 2/3 cup dried cherries

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 251 % Daily Value *
    • Total Fat: 6 g 9.45%
    • Saturated Fat: 3 g 17.31%
    • Trans Fat: 0 g %
    • Cholesterol: 18 mg 6.1%
    • Sodium: 79 mg 3.28%
    • Calcium: 216 mg 21.63%
    • Potassium: 271 mg 7.76%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 39 g %
    • Dietary Fiber: 1 g 3.77%
    • Sugar: 12 g
    • Protein: 8 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 6.28%
    • Vitamin C 2.52%
    • Vitamin D 23.33%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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