INGREDIENTS
- 1 cup long-grain white rice
- 3 cups water
- 1 tsp ground cinnamon
- 1 pinch salt
- 4 cups milk (see notes)
- 1 egg
- 1 ½ cups sugar (to taste)
- ⅓ cup raisins (optional)
- 1 tsp vanilla extract
INSTRUCTIONS
- Place the rice in a large saucepan with the water, cinnamon, and salt.
- Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
- Beat an egg into the milk.
- Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
- Add the raisins and vanilla and cook for 2 minutes.
- Remove from the heat and let cool for 10 to 20 minutes.
- Transfer to a platter or individual bowls and refrigerate. Garnish with ground cinnamon if desired.
NOTES
About the milk ... for richer pudding substitute 1 can of evaporated milk and add enough regular milk to equal 4 cups.
NUTRITION
Nutrition Facts
Rice Pudding
Amount per Serving
Calories
531
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Cholesterol
52
mg
17
%
Sodium
117
mg
5
%
Potassium
392
mg
11
%
Carbohydrates
107
g
36
%
Fiber
1
g
4
%
Sugar
70
g
78
%
Protein
10
g
20
%
Vitamin A
364
IU
7
%
Vitamin C
1
mg
1
%
Calcium
247
mg
25
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.