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Creamy Rice Pudding

By The Canadian Living Test Kitchen

Tested till perfect

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Creamy Rice Pudding

Creamy Rice Pudding
Photography by Matthew Kimura

This recipe makes 4 servings

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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

More great recipes from this menu:

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 butter
  • 1/2 cup short-grain rice
  • 1/4 tsp ground cardamom or cinnamon
  • 1/4 tsp cinnamon
  • 2-1/2 cups milk
  • 2 tbsp granulated sugar
  • 1 tsp finely 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

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