Rice pudding with raisins. Marvelous warm . . . just as good chilled.
COMBINE rice, 1-1/2 cups milk, sugar and salt in heavy saucepan.
COOK over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.
BLEND remaining 1/2 cup milk and egg; stir into rice mixture.
STIR in raisins.
COOK an additional 2 minutes, stirring constantly.
STIR in butter and vanilla. Spoon into serving dishes.
Sprinkle with nutmeg or cinnamon, if desired.
Variation:
Apricot Almond Rice Pudding: During the last 2 minutes of cooking substitute 2/3 cup chopped Sun-Maid California Apricots for raisins and add 1/4 cup slivered toasted almonds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 | ||
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Calories: 491 | ||
Calories from Fat: 50 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 62.9mg | 19 % | |
Sodium 57.6mg | 2 % | |
Potassium 348.6mg | 9 % | |
Total Carbohydrate 100.8g | 30 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 98.6g | ||
Protein 9.4g | 13 % | |
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: 491
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