Try this Lemon Rice Pudding recipe, or contribute your own.
Suggest a better descriptionIn a saucepan bring milk and cinnamon stick to a simmer. Stir in the rice and bring to a boil. Reduce heat and simmer over very low heat for 30 minutes, stirring occasionally. Using a vegetable peeler, remove the zest in strips from the lemon and finely chop. Remove the cinnamon stick. Add the lemon zest and sugar and continue to simmer for another 45 minutes until thick and creamy. Add the heavy cream to adjust the puddings consistency, if desired. Serve warm. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8809 Posted to MC-Recipe Digest V1 #460 by Angele Freeman
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Serving Size: 1 Serving (665g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1317 | ||
Calories from Fat: 52 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 19.5mg | 6 % | |
Sodium 104.7mg | 4 % | |
Potassium 623mg | 16 % | |
Total Carbohydrate 311.7g | 92 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 302.1g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1317
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