It does not always take 1 hour for the rice to be tender. Cheak it every 5 mins or so.
1. Add milk, rice, sugar, butter and salt to 3 quart saucepan
2. Over medium heat, heat milk mixture until tiny bubbles form around the edge, stirring mixture frequntly
3. Reduce heat to low; cover; simmer 1 hour or until rice is very tender, stirring occasionally.
4. Stir in canilla. Cover and refrigerate until well chilled, about 3 hours.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 8 | ||
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Calories: 290 | ||
Calories from Fat: 38 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 47.2mg | 2 % | |
Potassium 114.8mg | 3 % | |
Total Carbohydrate 59.5g | 17 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 58.8g | ||
Protein 3.6g | 5 % | |
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: 290
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