Creamy Rice Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/2 gallon fat free Milk1 Cup uncooked long grain Rice1/4 Cup Sugar1 1/2 tsp Vanilla2 or 3 Eggs
Put the eggs and vanilla in a small bowl. Beat well, and then let sit while the pudding cooks.
Put milk, rice, and sugar in heavy saucepan. Cook over medium-low to medium heat for about 1 1/2 hours or until almost as thick as you'd like it, stirring frequently (about every 4 or 5 min) so it doesn't stick or boil over.
Slowly add about 1 cup of the pudding to the beaten eggs; put egg mixture back in pot. Cook no longer than 2 minutes.
Remove from heat and cover with plastic wrap on the surface of the pudding, turning back the corners to let steam escape. When cooled to room temperature, put in bowl and store in refrigerator.
Serve warm or cold.
I've never checked, but I think it makes about 16 1/2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user GODDESS9700.
Put milk, rice, and sugar in heavy saucepan. Cook over medium-low to medium heat for about 1 1/2 hours or until almost as thick as you'd like it, stirring frequently (about every 4 or 5 min) so it doesn't stick or boil over.
Slowly add about 1 cup of the pudding to the beaten eggs; put egg mixture back in pot. Cook no longer than 2 minutes.
Remove from heat and cover with plastic wrap on the surface of the pudding, turning back the corners to let steam escape. When cooled to room temperature, put in bowl and store in refrigerator.
Serve warm or cold.
I've never checked, but I think it makes about 16 1/2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user GODDESS9700.
Nutritional Info Amount Per Serving
- Calories: 77.5
- Total Fat: 0.9 g
- Cholesterol: 28.7 mg
- Sodium: 71.0 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.0 g
- Protein: 5.2 g
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