Rice Pudding - Stove Top
Recipe: #8699
March 22, 2013
Categories: Breakfast, Desserts, Puddings, Snacks, Rice, Brown Rice, British, Pacific Northwest, Pacific Rim, Brunch, Easter, Potluck Romantic Dinner, Sunday Dinner, Valentine's Day, Diabetic, Heart Healthy, Low Sodium, No Eggs, Vegetarian, Sugar Substitute, Kid's Lunches, Milk, Vegetarian Dinner, more
"Creamy rice pudding, cinnamon/vanilla flavoured with a hint of lemon. Made with brown rice and raisins. (White rice may be used.) (Based on a recipe by Tyler Florence)"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (488.1 g)
- Calories 626.7
- Total Fat - 14.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 22.9 mg
- Sodium - 473.9 mg
- Total Carbohydrate - 118.9 g
- Dietary Fiber - 7.8 g
- Sugars - 45 g
- Protein - 7.6 g
- Calcium - 85.6 mg
- Iron - 1.7 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the first 6 ingredients in a pot; bring to a simmer on medium heat.
Step 2
Cook for approximately 35 minutes or until most of the liquid is absorbed; remove from heat and add lemon zest and half of the cinnamon.
Step 3
Spoon into serving dishes and sprinkle with remaining cinnamon.
Step 4
Serve warm or cold.
Tips
No special items needed.
1 Reviews
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