Spiced Rice Pudding
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INGREDIENTS
INSTRUCTIONS
In a 2 quart heavy saucepan, combine the cream and milk and bring the liquid to a boil. Add the rice and simmer the mixture, covered, stirring occasionally for 20 minutes, or until the rice is tender. In a bowl, whisk together the whole eggs and the egg yolks, sugar, cinnamon, cardamon, and nutmeg and add 1 cup of the rice mixture, 1 tablespoon at a time, beating. Add the egg mixture to the remaining rice mixture, stirring. Cook the pudding over a moderate heat, stirring for 5 minutes, or until it is thickened, but do not let it boil, and stir in the vanilla. Yield: 4 servings Recipe by: COOKING LIVE SHOW # CL9245
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (722g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2184 | ||
| Calories from Fat: 646 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 71.8g | 96 % | |
| Saturated Fat 43.7g | 218 % | |
| Monounsaturated Fat 20.8g | ||
| Polyunsanturated Fat 3.4g | ||
| Cholesterol 256.7mg | 79 % | |
| Sodium 137.1mg | 5 % | |
| Potassium 591.5mg | 16 % | |
| Total Carbohydrate 381.3g | 112 % | |
| Dietary Fiber 6g | 24 % | |
| Sugars, other 375.2g | ||
| Protein 15.6g | 22 % | |
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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. |
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Calories per serving: 2184
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