Rice Pudding
Posted On November 2, 2019
Servings: 8
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
Serving Size
8 serving
Amount per Serving
Calories
351.35
% Daily Value*
Fat
8.8
g
14
%
Saturated Fat
4.83
g
30
%
Cholesterol
72.08
mg
24
%
Sodium
277.18
mg
12
%
Carbohydrates
57.06
g
19
%
Fiber
0.84
g
4
%
Sugar
36.1
g
40
%
Protein
10.23
g
20
%
Vitamin A
11.82
mcg
1
%
Vitamin C
1.04
mg
1
%
Calcium
29.27
mg
3
%
Iron
3.83
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
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