Chai-spiced rice pudding from Ellie Krieger's make-ahead cookbook, You Have it Made. Store in individual jars
In a Dutch oven or ovenproof pot, bring 2 cups water to boil. Add 1 cup short-grain brown rice, cover and simmer over low heat until rice is nearly cooked, 40-45 min. Meanwhile, preheat oven to 375. Add to pot 3 cups ofmilk, honey, vanilla, spices, and stir to combine. Cover and bake 30 minutes, stirring once or twice. Add 1 cup diced mango and cook 15 minutes more. Remove from oven and allow to cool, ncovered, 15 minutes, then stir in another 1 cup of mango. The pudding will be slightly soupy, but will thicken as it cools. Distribute among 6 12 ounce jars, cover, and refrigerate at least 4 hours. To serve, add a dollop of coconut whipped creal, honey and sprinkle of ground cinnamon.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 295 | ||
Calories from Fat: 132 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 48.4mg | 15 % | |
Sodium 59.7mg | 2 % | |
Potassium 282.3mg | 7 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 33.4g | ||
Protein 6.8g | 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: 295
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