Warm Rice Pudding
- 1 1/2 cups cooked rice
- 2 cups milk, divided
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/3 cup sugar
- 1 tablespoon butter (optional)
- 1/2 teaspoon vanilla extract
- Cinnamon or nutmeg
Warm Rice Pudding
Enjoy this recipe from The Electric Kitchen!
Ingredients:
Directions:
- In medium saucepan, stirring constantly, cook rice with 1½ cups milk on stove at medium-high temperature (avoid boiling).
- Cook for 20 minutes until rice is extremely soft and creamy.
- Pour the rest of the milk on top of the mixture and pour the beaten egg on top of the cold milk.
- Stir immediately.
- Add sugar and stir until it dissolves.
- Stir in butter and vanilla.
- Place in serving bowls and lightly dust tops with cinnamon or nut nutmeg.
- Eat immediately.
Makes 4-6 servings.
Approximate Nutrient Analysis per serving (based on 4 servings and includes butter):
270 calories, 8 g fat, 4.5 g saturated fat, 65 mg cholesterol, 250 mg sodium, 43 g carbohydrate, 0 g fiber, 23 g sugar, 7 g protein
Approximate Nutrient Analysis per serving (based on 6 servings and includes butter):
180 calories, 5 g fat, 3 g saturated fat, 45 mg cholesterol, 150 mg sodium, 28 g carbohydrate, 0 g fiber, 15 g sugar, 5 g protein
