Pudding Rice is a generic term for short grain, plump roundish rice that becomes soft, creamy and sticky when cooked. If you cannot find it, you could probably try to use risotto rice.
Feel free to prepare this in the oven alternatively from the hob. If you do, heat at 180-200 degrees.
Boil the milk with sugar, vanilla sugar and the zest (that you will remove at the end of cooking). Aldo add all ingredients listed under "optional kick".
When the milk is boiling, sprinkle the rice in and lower the heat so that it lightly boils. The rice has to cook very slowly.
When the rice is reaching the surface of the milk, turn off the heat and cool down. The rice will then finish to absorb the milk.
You can serve this dessert warm or cold in a small bowl or ramequin with a zest of green lemon to decorate.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 130 (31%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 42.1mg||13 %|
|Sodium 66.6mg||2 %|
|Potassium 139.1mg||4 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 56.1g|
|Protein 5.3g||8 %|
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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: 417
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