Use a large saucepan if cooked on the stove top or a large batter bowl if microwaved. Into your cooking utensil place the margarine, milk, sugar, rice, vanilla bean, vanilla extract and cinnamon stick. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring every 2 to 3 minutes.
Combine the egg yolk and water and stir into the batter bowl mixture. Simmer 10 minutes longer or until the mixture thickens. Remove from heat and transfer to a separate container and chill in the refrigerator. Stir every 10 minutes or so to prevent the rice from settling on the bottom.
Meanwhile, simmer the raisins for 3 minutes in water to cover. Let cool 1 hour, drain out excess water and add to the rice pudding. Refrigerate 3 hours at least before serving, giving the pudding time to thicken. Sprinkle with ground cinnamon prior to serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (860g) | ||
Recipe Makes: 1 | ||
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Calories: 2352 | ||
Calories from Fat: 302 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 226.9mg | 70 % | |
Sodium 399.8mg | 14 % | |
Potassium 2931.6mg | 77 % | |
Total Carbohydrate 514.1g | 151 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 496.9g | ||
Protein 27.5g | 39 % | |
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: 2352
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