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View more "Desserts & Sweets" recipes Creamy Rice Pudding Recipe

Creamy Rice Pudding

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/2 cup (125 mL) rice (preferably short grain)
1 cup (250 mL) boiling water
1/3 cup (80 mL) sugar
1 tsp (5 mL) cornstarch
pinch of salt
4 cups (1 L) Milk
1 cup (250 mL) 18 % cream
A pinch of ground nutmeg
1/2 cup (125 mL) raisins
2 egg yolks
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) butter
1 tbsp (15 mL) ground cinnamon

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/creamy-rice-pudding?source=calendar
Creamy Rice Pudding true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 15 mins
  • Yields 6 servings

Served hot or cold, creamy texture makes this version of the traditional pudding extra-delicious.

  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 15 mins
  • Yields 6 servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1986 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1/2 cup (125 mL) rice (preferably short grain)
1 cup (250 mL) boiling water
1/3 cup (80 mL) sugar
1 tsp (5 mL) cornstarch
pinch of salt
4 cups (1 L) Milk
1 cup (250 mL) 18 % cream
A pinch of ground nutmeg
1/2 cup (125 mL) raisins
2 egg yolks
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) butter
1 tbsp (15 mL) ground cinnamon

Preparation

Combine rice with boiling water in a medium sized saucepan. Cover. Simmer gently 15 min or until water is absorbed.

Combine sugar with cornstarch and salt. Whisk in 1 cup (250 mL) milk. Stir until smooth. Add sugar mixture along with remaining milk and cream to the saucepan with the rice. Combine well. Add nutmeg and raisins. Stirring steadily, bring to a boil. Cover, reduce heat to the barest simmer, stir occasionally. Cook 1 hour or until mixture is no longer liquidy but very creamy.

Beat egg yolks. Remove pudding from heat. Whisk a little of the pudding into yolks. Add yolk mixture to rest of pudding. Cook 1 min. Remove from heat again, stir in vanilla extract and butter. Transfer to an attractive serving bowl and sprinkle top with cinnamon. Serve hot or cold.

161 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1986 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1986 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 344 Calories
Protein: 9 g
Carbohydrate: 45 g
Fat: 15 g
Fibre: 1.6 g
Sodium: 118 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 25 % / 270 mg
Vitamin B12: 49 %
Vitamin D: 47 %
Folate: 26 %
Riboflavin: 26 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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