Easy Rice Pudding
Our dietitians' favouriteBy Stefano Faita
- Prep: 10 min
- Cooking: 30 min - 35 min
Ingredients
- Rice Pudding
- 4 cups (1 L) whole Milk
- 1/2 cup (125 mL) Arborio rice
- 1/3 cup (80 mL) sugar
- 1 small cinnamon stick
- 1 vanilla bean cut in half or 2 tsp vanilla extract
- Topping
- Handful of slivered almonds
- Handful of dried apricots chopped, for garnish
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Preparation
Add the milk, rice, sugar, cinnamon stick and vanilla bean to a small, heavy-bottomed saucepan. Bring to a gentle boil over medium-high heat. Reduce heat and simmer, uncovered, stirring occasionally to prevent rice from sticking to the bottom of the saucepan. Cook until rice is soft and tender, about 30 to 35 minutes. Let stand 10 minutes.
Serve warm or cold. Garnish with almonds and dried apricots.
Tips
Try roasting almonds before garnishing the Rice pudding !!
Learn more about
Nutritional information
Per serving| Energy: | 270 Calories |
| Protein: | 8 g |
| Carbohydrate: | 38 g |
| Fat: | 10 g |
| Fibre: | 2.4 g |
| Sodium: | 71 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 20 % / 215 mg |
| Vitamin D: | 42 % |
| Vitamin B12: | 37 % |
| Vitamin E: | 29 % |
| Riboflavin: | 25 % |
