Cooked rice pudding

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.7
  • Total Fat: 6.4 g
  • Cholesterol: 17.4 mg
  • Sodium: 362.3 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Cooked rice pudding calories by ingredient
Submitted by:

Introduction

This is a savory but not too sweet dish that is sure to please the desert lover in anyone. This is a savory but not too sweet dish that is sure to please the desert lover in anyone.
Number of Servings: 4

Ingredients

    2 cup White Rice, long grain, cooked
    1.5 cup Milk, nonfat (skim milk)
    9 tsp Splenda
    2 tsp Cinnamon, ground
    1 tsp Cloves, ground
    1 tsp Nutmeg, ground
    0.5 tsp MORTON Sea Salt, Fine Salt
    2 tbsp Butter, salted
    1 tsp Vanilla Extract
    1 serving Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/4 cup

Tips

Pudding will thicken as it cools (Tastes good cold too).

To rewarm, add a bit of milk and reheat stirring until the pudding loosens again.

** To lower the calories on this dish remove the butter
** To decrease the carbs (A tiny bit) exclude the cranberries.


Directions

In a large sauce pan combine the cooked rice, milk, spices, Splenda, salt, and 1 tbs of butter. Cook over medium heat until the mixture thickens stirring occasionally(About 20 minutes). Add in the last of the butter and the cranberries and cook an additional 5 minutes.

Serve warm.

Serving Size: Make four 1/2 c servings

Number of Servings: 4

Recipe submitted by SparkPeople user PHO3NIXONFIRE.

Rate This Recipe