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Cooking at Home - Rice Pudding
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![Rice pudding - USDA. Glass bowl of rice pudding.](/sites/default/files/styles/medium/public/2024-06/2024-06-22%20PICT%20RECIPE%20Rice%20Pudding%20-%20USDA.jpeg.webp?itok=rVC0-0Ml)
Makes: 8 servings
Cook Time: 40 minutes
Preparation Time: 15 minutes
Serve this recipe fresh off the stove or after it has chilled in the refrigerator.
Ingredients
- 1 cup whole milk
- 1 cup water
- 1 cup rice, uncooked
- 2 eggs
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 1/4 cup sugar
- 1/8 teaspoon ground cinnamon
Directions
- 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, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
- Add remaining 1/4 cup evaporated milk to rice mixture.
- Spoon 1 cup 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.
Source: Recipes and Tips for Healthy, Thrifty Meals, USDA Center for Nutrition Policy and Promotion
Nutrition Information
Serving Size: 1/4 cup prepared rice, 1/8 of recipe (134g)
Nutrients | Amount |
---|---|
Total Calories | 192 |
Total Fat | 5 g |
Saturated Fat | 2 g |
Cholesterol | 59 mg |
Sodium | 66 mg |
Carbohydrates | 30 g |
Dietary Fiber | 0 g |
Total Sugars | 11 g |
Added Sugars included | 6 g |
Protein | 6 g |
Vitamin D | 1 mcg |
Calcium | 132 mg |
Iron | 1 mg |
Potassium | 178 mg |