Christine's Fabulous Rice Pudding
This recipe is taken from the 2003 Milk Calendar. Using short grain makes a wonderful textured rice pudding. Real Whipping Cream adds an extra silky texture that can’t be beat.
- Prep: 5 min
- Cooking: 30 min
Ingredients
- 3 cups (750 mL) Milk
- 1 cup (250 mL) 35 % whipping cream
- 1/2 cup (125 mL) short-grain rice (Arborio or Italian-style)
- 1/4 cup (60 mL) brown sugar packed
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) raisins (optional)
- 1 tbsp (15 mL) vanilla extract
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
In heavy saucepan, bring milk, cream, rice, sugar, cinnamon and salt to boil over medium heat, stirring often.
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.
Tips
This pudding thickens upon cooling. Add more cream or milk when serving to thin, if desired.
Nutritional information
Per serving| Energy: | 292 Calories |
| Protein: | 6 g |
| Carbohydrate: | 30 g |
| Fat: | 16 g |
| Fibre: | 0.3 g |
| Sodium: | 176 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 186 mg |
| Vitamin D: | 31 % |
| Vitamin A: | 22 % |
| Riboflavin: | 16 % |
| Folate: | 15 % |
