Rice pudding recipe courtesy of Food Network's "The Neelys"
Into a large saucepan, mix together milk, rice, sugar, vanilla bean and seeds, allspice and salt over medium-high heat. Let simmer for 45 minutes, stirring frequently and being careful not to scorch the milk. Once rice is tender and pudding has thickened turn off heat and remove the vanilla bean.
In heavy skillet, milt butter and add brown sugar over low heat. Stir to melt the sugar. Add sliced bananas and continue to saute until they are soft and covered witht the sugar and butter mixture.
Spoon pudding to serving bowls and top with the warm banana topping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 457 | ||
Calories from Fat: 131 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.5g | 19 % | |
Saturated Fat 8.9g | 44 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 38.2mg | 12 % | |
Sodium 7097.2mg | 245 % | |
Potassium 390.2mg | 10 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 72.1g | ||
Protein 6.9g | 10 % | |
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: 457
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