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Recipe courtesy of Robin Miller
Instant Rice Pudding with Cinnamon, Cardamom and Blueberries
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 27 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 188
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 3 g
- Cholesterol
- 6 mg
- Sodium
- 27 mg
Ingredients
Directions
- In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.
