Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Rice Pudding
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- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 40 mg
- Sodium
- 56 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 239
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 14 g
- Protein
- 4 g
- Cholesterol
- 40 mg
- Sodium
- 56 mg
Ingredients
Directions
- In a medium saucepan bring 2 cups water to a boil and stir in salt and rice. Lower heat to simmering, cover and cook, stirring occasionally, until rice is nearly tender, al dente, about 14 minutes. Stir in milk, cream, sugar and pinch of cinnamon; cook, stirring occasionally over low heat, 20 to 22 minutes, until thickened (do not let mixture come to a boil). Remove from heat and stir in vanilla and lemon zest. Transfer to a shallow baking or serving dish, press plastic wrap onto surface to prevent a film from forming, and chill. When ready to serve, remove plastic wrap and dust with cinnamon in shape of an "X".;
