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–+ servings

Rice Pudding

This creamy, delicious dish has been one of our family favorites for so many years, now! It's a great way to use leftover rice, and stays good for a long time in the fridge. Treat yourself to this delightful dessert!
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Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 573 kcal

Ingredients
  

  • 10 Tbsp Sugar We use Coconut Sugar
  • 1 Tbsp Cornstarch
  • 1/4 tsp Salt
  • 2 cups Milk
  • 1 small can Evaporated Milk (5 1/3 ounces)
  • 2 cups Rice Cooked
  • 2 Eggs Slightly beaten
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/2 cup Raisins optional

For Serving

  • 2 cups Whipping Cream Whipped

Instructions
 

  • In a saucepan, mix together sugar, cornstarch and the salt.
  • Add milk and evaporated milk and stir well to combine.
  • Turn on burner to medium/low heat and bring this mixture to a low boil.
  • As mixture boils, add rice and allow to come back to a low boil.
  • Add a little of this mixture into the eggs, then dump the eggs into the pot and stir for 3-4 minutes till the pudding thickens.
  • Remove from heat and add nutmeg, cinnamon, vanilla and raisins if using, stirring well to combine.
  • Pour pudding into a dish and let it set up in the refrigerator for several hours before serving.

Nutrition

Calories: 573kcalCarbohydrates: 69gProtein: 12gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.004gCholesterol: 128mgSodium: 180mgPotassium: 427mgFiber: 1gSugar: 24gVitamin A: 1139IUVitamin C: 2mgCalcium: 252mgIron: 1mg
Keyword dessert, Pudding, Rice
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