Add rice and 2 cups of milk to a medium sized saucepan. When milk is warmed, add in cinnamon & cardamom. Cover and heat very gently stirring occasionally till milk is nearly all absorbed. If a skin forms on the rice from the milk, just stir it back in.
Add one more cup of milk and stir gently. Continue to heat till the rice is almost done. Add sugar and mix through.
In a small jug mix the last cup of milk with one beaten egg.
Slowly add the egg mixture to the rice and stir gently over a low heat for a few minutes till the pudding has thickened. Check sweetness. If you are planning on adding fresh or stewed fruit or having this as a breakfast dish, you don't want it too sweet.
Turn off and cover and leave for 10 minutes.
Serve hot or cold with stewed fruit or fresh berries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (29%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 16mg||5 %|
|Sodium 1614.6mg||56 %|
|Potassium 246.2mg||6 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 21.6g|
|Protein 6.4g||9 %|
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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: 164
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