Rice Pudding - Basic
Created by Derf on January 20, 2012
- Servings: 8
- Prep Time: 5m
- Cook Time: 1h
- Recipe #4209
Ingredients
- 2 teaspoons vanilla extract
- 1 cup dry white rice, (short-grain, I use aborio)
- 4 cups 2% milk (I use 2% but you can use 3 cups milk and 1 cup cream, your choice)
- 1/3 cup granulated sugar (I use splenda)
- 1/4 cup raisins (golden, or dried cranberries)
- Zest of one lemon
How to Make
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Step 1: Preheat oven to 325f degrees Stir rice with milk, vanilla, sugar, and raisins in an 8 x 8 inch baking or casserole dish.
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Step 2: Bake on centre rack of oven, stirring halfway through or until rice is tender, about 60 minutes
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Step 3: Remove rice pudding to a rack and stir in lemon zest; let stand for 10 minutes. The pudding may look runny but will thicken as it cools, Serve warm or chill in refrigerator and serve cold with a glob of whipped cream or even sour cream.
Nutritional Facts
- Serving Size: 1 (157.3 g)
- Calories 201.3
- Total Fat - 4.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 13.9 mg
- Sodium - 509.6 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 0.2 g
- Sugars - 17.4 g
- Protein - 6 g
- Calcium - 153 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg