Back to basics with a creamy Basic Rice Pudding spiced with cinnamon.
1 cup whole milk
1 cup water
1 cup rice, uncooked
1 cup evaporated milk
1 teaspoon sugar
1/8 teaspoon ground cinnamon
In sauce pan, heat milk and water. Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
In large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
Add remaining 1/4 cup evaporated milk to rice mixture. Spoon 1 cup of rice mixture into egg mixture and stir.
Pour egg and rice mixture into remaining rice. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.
Recipe makes 8 servings.
Serving size: 1/4 cup each
Calories: 190; Total Fat: 5g; Saturated Fat: 3g; Cholesterol: 67mg; Sodium: 66mg
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