Creamy Rice Pudding
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 252.7
- Total Fat: 3.8 g
- Cholesterol: 52.4 mg
- Sodium: 242.6 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 0.8 g
- Protein: 7.3 g
View full nutritional breakdown of Creamy Rice Pudding calories by ingredient
Introduction
This is one of THE BEST rice pudding recipes I've ever made. It's worth a try if you've never had this kind of pudding before. And don't be afraid of adding the egg! Tempering the egg ensures that you do not end up with bits and pieces of scrambled egg in your pudding!I skimmed the recipe to half of the typical batch (hence using half the egg). Instead of cream I used milk, light butter substitute. I also added about 1/2 tsp of cinnamon to the mixture and lightly sprinkled nutmeg over the top when placed in a bowl.
Perfect for cold weather days!! This is one of THE BEST rice pudding recipes I've ever made. It's worth a try if you've never had this kind of pudding before. And don't be afraid of adding the egg! Tempering the egg ensures that you do not end up with bits and pieces of scrambled egg in your pudding!
I skimmed the recipe to half of the typical batch (hence using half the egg). Instead of cream I used milk, light butter substitute. I also added about 1/2 tsp of cinnamon to the mixture and lightly sprinkled nutmeg over the top when placed in a bowl.
Perfect for cold weather days!!
Number of Servings: 2
Ingredients
-
3/8 cup rice (half of a 3/4 cup)
3/4 cup milk
1/6 cup sugar (half of a 1/3 cup)
1/8 tsp salt
1/2 egg, beaten
1/3 cup raisins
1/2 tbsp butter
1/4 tsp vanilla extract
Directions
1. In a medium saucepan, bring 3/4 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 3/8 cup cooked rice, 3/4 cup milk, sugar and salt. Cook over medium heat until thick and creamy, 10 to 15 minutes (or until a thick consistency). Stir in remaining 1/4 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Add cinnamon and a sprinkle of nutmeg and enjoy!
Serving Size: Makes about two 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user BEEFGODDESS.
2. In another saucepan, combine 3/8 cup cooked rice, 3/4 cup milk, sugar and salt. Cook over medium heat until thick and creamy, 10 to 15 minutes (or until a thick consistency). Stir in remaining 1/4 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Add cinnamon and a sprinkle of nutmeg and enjoy!
Serving Size: Makes about two 1-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user BEEFGODDESS.