Fantastically Fruity Rice Pudding
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 93.2
- Total Fat: 2.7 g
- Cholesterol: 29.4 mg
- Sodium: 33.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.5 g
- Protein: 3.5 g
View full nutritional breakdown of Fantastically Fruity Rice Pudding calories by ingredient
Introduction
I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. Leftover sushi/sticky rice, a mix of stevia and sugar, whole milk and a few beaten eggs cooked together into a creamy mix that got a punch of colour, flavour and nutrition from frozen raspberries! I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. Leftover sushi/sticky rice, a mix of stevia and sugar, whole milk and a few beaten eggs cooked together into a creamy mix that got a punch of colour, flavour and nutrition from frozen raspberries!Number of Servings: 16
Ingredients
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3 cups cooked short grain rice
4 cups whole milk
˝ cup sugar or stevia baking blend
˝ tsp salt
2 eggs, beaten
1 cup frozen raspberries
1 tbsp vanilla
Directions
Combine rice, milk, sugar and salt in a pot and cook over medium heat until thick, about 15 to 20 minutes.
Stir in eggs and raspberries and cook 2 minutes more, stirring constantly.
Remove from heat and stir in vanilla.
Serving Size: Makes 8 cups, 16 1/2-cup servings
Stir in eggs and raspberries and cook 2 minutes more, stirring constantly.
Remove from heat and stir in vanilla.
Serving Size: Makes 8 cups, 16 1/2-cup servings