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Rice Pudding With Cherry Sauce Recipe
|Packaged precooked rice||3⁄4 Cup (12 tbs)|
|Vanilla pudding and pie filling mix||3 1⁄4 Ounce (1 Package)|
|Milk||4 Cup (64 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Vanilla extract||1⁄4 Teaspoon|
|Toasted slivered almonds||1 Tablespoon|
|Prepared cherry pie filling||1 Pound (1 Can)|
Calories 250 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.2%
Saturated Fat 2.4 g11.9%
Trans Fat 0 g
Cholesterol 37.7 mg
Sodium 168.1 mg7%
Total Carbohydrates 46 g15.5%
Dietary Fiber 0.59 g2.4%
Sugars 22.5 g
Protein 5 g10.8%
Vitamin A 5.2% Vitamin C 3.4%
Calcium 14.2% Iron 3.3%
*Based on a 2000 Calorie diet
Cook, stirring over medium heat until mixture comes to a full boil.
Remove from heat and cool 5 minutes, stirring once or twice.
Add vanilla, pour into bowl and put a piece of waxed paper directly on surface of hot pudding.
Chill, sprinkle with almonds and serve with cherry-pie filling.
Makes 8 servings.