Ingredients
1 cup whole milk
1 cup water
1 cup rice
uncooked
2 eggs
1 cup evaporated milk
1 teaspoon vanilla
1/4 cup sugar
1/8 teaspoon ground cinnamon
Steps
Wash hands with soap and water.
In sauce pan, heat milk and water.
Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
In large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
Add remaining 1/4 cup evaporated milk to rice mixture.
Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 192 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 59 mg |
| Sodium | 66 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Total Sugars | 11 g |
| Added Sugars included | 6 g |
| Protein | 6 g |
| Vitamin D | 1 mcg |
| Calcium | 132 mg |
| Iron | 1 mg |
| Potassium | 178 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Rice Pudding. Recipe source: Recipes and Tips for Healthy, Thrifty Meals USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.