Quick And Easy Rice Pudding Recipe
Ingredients
| Raw rice | 1⁄4 Cup (4 tbs) | |
| Milk | 2 Cup (32 tbs) (Scalded) | |
| Eggs | 2 (Separated) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 1408 Calories from Fat 269
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 15.7 g78.5%
Trans Fat 0 g
Cholesterol 476.3 mg158.8%
Sodium 1018.9 mg42.5%
Total Carbohydrates 252 g84%
Dietary Fiber 0 g
Sugars 166 g
Protein 34 g68.6%
Vitamin A 23.1% Vitamin C
Calcium 81.5% Iron 13.1%
*Based on a 2000 Calorie diet
Directions
Add to milk in top of double boiler, and cook covered over boiling water until rice is tender, about 50 minutes.
Stir occasionally with a fork during first part of cooking to keep rice from sticking.
Beat egg yolks thoroughly, add 3 tablespoons of the sugar and the salt, and stir in some of the hot rice mixture; return to rest of hot rice and cook 2 minutes longer; stirring constantly.
Remove from heat and cool slightly.
Then stir in vanilla.
Beat egg whites until stiff, and gradually beat in the remaining sugar until smooth.
Fold into rice custard.
Chill and serve with cream or top milk with a garnish of jam or jelly on each serving, if desired.
Chef
