Rice Pudding
Save to BigOven Persons
8
Serving Size
8
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1 cup rice
- 2 1/2 quarts water
- 1/2 teaspoon salt
- 1 quart milk
- 1 can evaporated milk
- 1 cup sugar
- 2 large egg
- 2 teaspoons cornstarch
- vanilla extract, to taste
- cinnamon, to taste
Instructions
- Cook the rice, water and salt for 25 minutes.
- Wash rice in cold water after cooking. Shake until dry. Put in a large pan and add: 1 quart milk plus 1 can evaporated milk. Heat this until warm, not hot.
- Blend the following ingredients with a mixer: cup sugar, 2 large eggs or 3 small eggs and 2 teaspoons cornstarch
- Add this mixture to the warm milk/rice. Cook until thick. Add vanilla to taste, usually 3-4 tablespoons. Top with cinnamon.
- Refrigerate.
- Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Rice Pudding
Serves: 8
| Amount Per Serving: 8 | ||
|---|---|---|
| Calories | 351.35 kcal | |
| % Daily Value* | ||
| Total Fat 8.8 g | 13.5% | |
| Saturated Fat 4.83 g | 24.2% | |
| Trans Fat 0.0 g | ||
| Cholesterol 72.08 mg | 24% | |
| Sodium 277.18 mg | 11.5% | |
| Total Carbohydrate 57.06 g | 19% | |
| Dietary Fiber 0.84 g | 3.4% | |
| Sugars 36.1 g | ||
| Protein 10.23 g | ||
| Vitamin A 11.82 % | Vitamin C 1.04 % | |
| Calcium 29.27 % | Iron 3.83 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
© 2020 Copyright © 2014-2020 . All Rights Reserved. BeckiesKitchen.com