Rice Pudding V

Rice Pudding V

23

"Serve it warm or cold. You can use cinnamon in place of the nutmeg, if you like."

Ingredients

1 h 5 m {{adjustedServings}} servings 304 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 54.4g
  • 18%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

We really enjoy this pudding! The last time I made it I suddenly had to leave the house, so I put it in a 250* oven for the remainder of the cooking time and it came out just as good. Sometime...

Absolutely delicious. Either cinnamon or nutmeg is great. Added extra spice. Didn't have a double boiler used ordinary pot on very low fire. Stirred often.

I recently made this and thought it tasted really good. I made it with skim milk and had a problem with it not thickening. Some corn starch and water mixed together then added in did the trick.