Try this Rice Pudding recipe, or contribute your own.
Suggest a better description1. In a large sauce pan, bring rice, sugar, salt and 4 1/2 cups milk to a boil over medium-high heat
2. Reduce heat, cover and simmer 25 minutes
3. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy (about five minutes)
4. Stir in vanilla and remaining 1/4 cup milk
5. Transfer to serving dish and press plastic wrap directly over surface to prevent skin from forming
6. Refrigerate until chilled (at least one hour)
7. Remove from refrigerator, stir in heavy cream and sprinkle with cinnamon
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (60g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 131 | ||
Calories from Fat: 19 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.9mg | 2 % | |
Sodium 81.8mg | 3 % | |
Potassium 61mg | 2 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 23.4g | ||
Protein 2.5g | 4 % | |
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: 131
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