Rice Pudding
Rice pudding is a delicious and nourishing porridge, but it’s also medicinal: good for people with upset stomachs.
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Servings: 1 serving
Calories: 250kcal
Cost: $8.00
Equipment
- 1 medium or large saucepan with a lid
- 1 wooden spoon or large serving spoon
- 1 casserole dish
Ingredients
- ½ cup uncooked rice I usse longrain rice
- 1 cup water
Pudding
- 2 large eggs
- ½ cup sugar
- ½ cup raisins
- 2½ cup cold milk
- 1¼ tsp vanilla
- ¼ tsp salt
- ciknnamon
- whipped cream
Instructions
- Heat the rice and water to a boil in a medium to a large saucepan, stirring once or twice. Then turn the heat down to low, and cover with the lid and simmer the rice for about 15 minutes. (Remember not to lift the lid during this time). All the water should be absorbed when this time is up.
- Beat the eggs in a casserole dish. Now stir in the sugar, raisins, milk, vanilla, salt, and hot rice.
- Sprinkle the top with cinnamon. (I use a healthy amount since my family loves cinnamon.
- Bake in a preheated 325F oven for about 45 minutes. Do not cover. Be sure to stir the rice mixture every 15 minutes. (Do not overbake the rice or it will curdle).
- The top of the pudding will be wet and not set. Stir the pudding well, and allow to stand for 15 minutes. This is when the liquid will be absorbed, and make the pudding creamy.
Notes
You may serve this warm or cold and with or without the raisins. (My family prefers it cold, so it takes about 3 hours to chill up nice when I put it in the refrigerator covered with a lid or foil.
When serving sprinkle with a bit more cinnamon and top with whipped cream.
Nutrition
Nutrition Facts
Rice Pudding
Serving Size
1 serving
Amount per Serving
Calories
250
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1.5
g
9
%
Sodium
85
mg
4
%
Potassium
110
mg
3
%
Carbohydrates
15
g
5
%
Fiber
0.5
g
2
%
Sugar
27
g
30
%
Protein
2.5
g
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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