Ok, I am not one for measuring out so these are rough estimates. This is an adaptation of the rice pudding my Mum and Grandmother used to make for me as a kid.
Melt the butter in a saucepan over a low heat.
Add the sugar and milk and stir over a low heat until dissolved.
Meanwhile boil the rice in a large saucepan - cover the rice completely, stirring regularly to prevent the rice sticking to saucepan or burning.
The water should almost boil dry - once boiled dry transfer the rice to an oven dish and pour on top the milk and stir in.
Then add the Evaporated Milk to the dish and stir in.
Put in oven for an hour at 180 degrees Celsius and cover with tin foil. Check after 30 minutes and if drying out add more milk.
The end result should be a creamy moist rice pudding that is best served warm and will have a skin on top - you can add sultanas and nutmeg to this if you wish, though I think it ruins the taste. Can be kept in fridge afterwards, if there is any left....
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 6 | ||
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Calories: 47 | ||
Calories from Fat: 12 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 12.2mg | 0 % | |
Potassium 12.8mg | 0 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.2g | ||
Protein 0g | 0 % | |
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: 47
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