Snack
Rice pudding
PrepPr10 minCookCk40 minTotalTot50 minServesSrv6Ca:PCa:P1:0.3
Ingredients
- 2 cups of filtered water
- 2 ceylon cinnamon sticks (about 3 inches long)
- 1 cup of uncooked white rice
- 1 cup of whole milk
- 1 can of evaporated milk
- 14 ounces sweetened condensed milk
- 1 teaspoon of ground ceylon cinnamon for decoration
- Optional: gelatin, custard
Directions
- Rinse rice several times
- Heat the water and cinnamon stick until it boils, then reduce to a simmer for about 5 minutes.
- Put in the rice, bring it to a boil, and let it simmer until the water is fully absorbed. (20 or more minutes, the rice should be very soft to make it more digestible)
- Mix in the milk, evaporated milk, and sweetened condensed milk, cook uncovered for 15 to 20 minutes until it thickens.
- Finish by decorating with cinnamon before serving warm or cold.
Nutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 449.9666666666667
- Total Fat 75.7g
- Saturated Fat 45.2g
- Trans Fat 0.3g
- Polyunsaturated Fat 1.4g
- Monounsaturated Fat 11.5g
- Cholesterol 276.2 mg
- Sodium 943.2 mg
- Carbohydrate 481.7g
- Fiber 107.1g
- Sugar 227.8g
- Protein 79.9g
- Calcium 4513.4 mg
- Phosphorus 1192.5 mg
- Ca:P ratio 1:0.3
- Vitamin A 1696 mcg
- Vitamin C 15.2 mg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 1.7 mg
- B3 (Niacin) 3.9 mg
- B5 (Pantothenic) 4.2 mg
- B6 0.7 mg
- Folate 52.3 mcg
- B12 2 mcg
- Vitamin K 62.4 mcg
- Copper 0.8 mg
- Zinc 7.8 mg
- Selenium 21.5 mcg
