Easy Creamy Rice Pudding

Easy Creamy Rice Pudding

4
Dairy Farmers of Canada Real Cream 0

"The short grain rice and cream give this rice pudding a touch of elegance and it's so quick and easy to make – comfort food at its best!"

Ingredients 35 m {{adjustedServings}} servings 218 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In heavy saucepan, bring milk, cream, rice, sugar, cinnamon and salt to simmer over medium heat, stirring often.
  2. Reduce heat to low; cover and simmer, stirring occasionally, for 20 min. Stir in raisins (if using). Cover and simmer, stirring occasionally, for 5 min longer or until rice is very tender. Stir in vanilla extract. Serve warm or cold.
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Footnotes

  • This pudding thickens upon cooling. Add more cream or milk when serving to thin, if desired.
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Reviews 4

  1. 5 Ratings

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beckerkat
10/3/2014

I had to add another cup of rice because it was runny, like rice soup. But in the end, it was good. I might also add more raisins next time.

misstoni
5/27/2014

Flavor was great. We ate it warm.

Angie
2/25/2015

I didn't have short grain rice so I used long grain. I also didn't have any cream so I substituted 1 cup coconut milk. I think the key is to use whole milk. This makes for a richer, thicker pudding. I like mine with coconut because that's how I grew up eating it. Other than that, I pretty much followed the rest of the recipe to the "T" and it came out fantastic. It's like the "arroz con leche" I grew up eating. Thank you! This is definitely a keeper!