Creamy Rice Pudding
Creamy Rice Pudding
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 241 |
| pro | 7 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 34 g |
| fibre | 0 |
| chol | 30 mg |
| sodium | 135 mg |
| % RDI: | - |
| calcium | 17 |
| iron | 2 |
| vit A | 13 |
| vit C | 2 |
| folate | 4 |
- Portion size: 4
The hint of spice adds just the right amount of flavour to this ever-popular simple dessert. You can add 2 tbsp (25 mL) golden raisins or cranberries, or garnish with a sprinkle of toasted sliced almonds. If you want to serve it cold, just add 1/4 cup (50 mL) more milk.
Ingredients
- 2 tbsp 2tbspbutter
- 1/2 cup 1/2cupshort-grain rice
- 1/4 tsp 1/4tspground cardamom or cinnamon
- 1/4 tsp 1/4tspcinnamon
- 2-1/2 cups 2-1/2cupsmilk
- 2 tbsp 2tbspgranulated sugar
- 1 tsp 1tspfinely grated orange rind
Preparation
In small saucepan, melt butter over medium heat. Add rice, cardamom and cinnamon; stir to coat.
Stir in milk and sugar; bring to boil. Reduce heat, cover and simmer, stirring often, until most of the liquid is absorbed and rice is tender, about 25 minutes.
Stir in orange rind. Serve warm.
Additional information : Variation
Coconut Rice Pudding: Replace milk with 1 can (400 mL) coconut milk and 3/4 cup (175 mL) milk.
Source : Canadian Living Magazine: May 2005
