Recipe courtesy of Vanessa Woods
Rice Pudding
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 281
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 8 g
- Cholesterol
- 73 mg
- Sodium
- 84 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 281
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 0 g
- Sugar
- 31 g
- Protein
- 8 g
- Cholesterol
- 73 mg
- Sodium
- 84 mg
Ingredients
Directions
- Cook rice in water at slow boil for 5 to 10 minutes to evaporate some water and soften rice. Pour in milk, cook uncovered on low heat until creamy in texture. Stir to avoid sticking. In a bowl, combine eggs and sugar. Remove rice from heat, stir in the egg-sugar mixture. Return the pot to the heat for 4 to 5 minutes. Turn off the heat. Stir in the vanilla and drained raisins.
