1. Add milk, rice, sugar, butter and salt to 3 quart saucepan
2. Over medium heat, heat milk mixture until tiny bubbles form around the edge, stirring mixture frequntly
3. Reduce heat to low; cover; simmer 1 hour or until rice is very tender, stirring occasionally.
4. Stir in canilla. Cover and refrigerate until well chilled, about 3 hours.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 8|
|Calories from Fat: 38 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.5mg||4 %|
|Sodium 47.2mg||2 %|
|Potassium 114.8mg||3 %|
|Total Carbohydrate 59.5g||17 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 58.8g|
|Protein 3.6g||5 %|
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Calories per serving: 290
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