Rice Pudding
Serve this recipe fresh off the stove or after it has chilled in the refrigerator.
contains dairycontains eggs
Ingredients
US
Metric
- 240 ml whole milk
- 240 ml water
- 240 ml rice (uncooked)
- 2 eggs
- 240 ml evaporated milk
- 5 ml vanilla
- 60 ml sugar
- 1 ml ground cinnamon
Make it lactose-friendly
- 1 cup whole milk → lactose-free milk, oat milk, or almond milk
- 1 cup evaporated milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- In sauce pan, heat milk and water.
- Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
- In large bowl, mix eggs, 3/950 ml evaporated milk, vanilla, and sugar. Set aside.
- Add remaining 1/950 ml evaporated milk to rice mixture.
- Spoon 240 ml of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
- Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.
Make it yours
Edition
Primary
based.cooking
Gutenberg
Nutrition (per serving)
| Calories | 192 |
|---|---|
| Protein | 6.0 g |
| Fat | 5.0 g |
| Carbs | 30.0 g |
| Fiber | 0.0 g |
| Sodium | 66 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)