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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (498g) Recipe makes 4 servings |
||
| Calories 502 | ||
| Calories from Fat 147 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.4g | 25% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 4.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 199mg | 66% | |
| Sodium 332mg | 13% | |
| Potassium 362mg | 10% | |
| Total Carbohydrate 75.4g | 25% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 37.9g | ||
| Protein 13.2g | 26% | |
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By: SSgtballard
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By: Karen=^..^=
Ingredients
- 3/4 cup rice
- 3 cups water
- 1/4 teaspoon salt
- 2 tablespoons butter
- 3 cups milk
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1/2 cup raisins (optional)
Directions
1
Combine rice, water, salt, and butter in a pan.2
Cover and simmer for 15 minutes.3
At the same time, heat the milk to scalding.4
Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.5
Beat eggs and sugar together.6
Add some of the hot mixture to them, stirring constantly.7
Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.8
It should start to bubble.9
Pour into a bowl.10
Add the vanilla.11
Cool.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Pasta, Rice & Grains > Rice
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: razzintaz
On Jan 4, 2008
This was ok. But the kids said it wasn't their favorite. Too vanilliny. They liked the lemon flavor better. Texture wise, tastes like cheap vanilla pudding with rice in it. I was hoping the rice would fall apart more. No raisins in ours. This might be improved with a sprinkling of nutmeg before cooling.
From: princessbride029
On Sep 3, 2007
Very creamy - I love it! And quite easy! I started with about 2 1/2 cups cooked long grain rice and 1/2c cooked jasmine rice (both leftover in the fridge), nuked it for a few minutes and followed the recipe from there with the scalded milk. I also subbed 1/2c light cream for the last of the milk since I didn't have quite enough. I was afraid the jasmine rice would be too strong/fragrant, but it turned out fine. At the end I added a little cinnamon to suit my taste as well. What a great, easy recipe - thanks for sharing! I will be making this again for sure.
From: deborahk
On Feb 13, 2008
Came together quickly and easily, and was delicious. Much better than waiting for baked pudding! I started with about 1 full cup cold, refrigerated jasmine rice, and increased the initial simmer time to 5 min to compensate. Agnes rocks!
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