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- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 42 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 254
- Total Fat
- 6 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 1 g
- Sugar
- 27 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 42 mg
Ingredients
Directions
- Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
