Rice Pudding
Serve this recipe fresh off the stove or after it has chilled in the refrigerator.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 cup prepared rice, 1/8 of recipe
198
Calories
7g
Protein
31g
Carbs
5g
Fat
0g
Fiber
11g
Sugar
63mg
Sodium
Saturated Fat 2 g · Cholesterol 64 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
whole milk
1 cup
water
1 cup
rice, uncooked
1 cup
eggs
2
evaporated milk, divided
1 cup
vanilla
1 teaspoon
sugar
1/4 cup
ground cinnamon
1/8 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
In sauce pan, heat milk and water.
- 3
Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
- 4
In large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
- 5
Add remaining 1/4 cup evaporated milk to rice mixture.
- 6
Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
- 7
Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.
Source: USDA MyPlate Kitchen · Recipes and Tips for Healthy, Thrifty Meals USDA Center for Nutrition Policy and Promotion
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