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Rice Pudding Recipe

Rice Pudding Recipe – deliciously creamy, quick and easy treat that makes a good alternative to breakfast oatmeal. An ultimate cozy winter comfort food that the whole family would enjoy!
Course Breakfast
Cuisine American
Servings 3 - 4 cups
Calories 417kcal
Author Immaculate Bites

Ingredients

  • 2 ½ cups (600 ml) milk
  • 1 ½ cup (360 ml) coconut milk (cartoon milk) about 80 calories per cup
  • ¼ teaspoon (1.25 g) salt
  • ½ cup (90 g) rice (I used basmati)
  • ¼ cup (50 g) granulated white sugar
  • 1 teaspoon (5 ml) vanilla
  • ½ teaspoon (1.10 g) nutmeg
  • ½ teaspoon (1.10 g) cinnamon spice
  • ¼ -1/2 teaspoon (0.55 g) cardamom spice (optional)
  • ½ cup (85 g) raisins
  • Pineapple or Mango chunks

Instructions

  • Add milk, coconut milk, rice, and salt in a heavy saucepan. Bring to a boil over medium high heat.
  • Stir saucepan then bring to a boil, then simmer – heat level should be very low. Cover the saucepan tightly with the lid. Continue cooking for about 12-15 minutes until tender.
  • Gently stir the rice mixture with a wooden spoon to prevent rice from burning or sticking to the pan.
  • Remove saucepan from stove. Add sugar, vanilla extract, nutmeg, cinnamon and cardamom spice.
  • Return saucepan to heat and cook until desired thickness is reached – about a couple of minutes. Make sure there is some creamy liquid in the rice. As it cools it thickens up. Then throw in raisins.
  • Serve warm with pineapples or mango or let it sit in the fridge until ready to eat.

Nutrition

Serving: 1cup | Calories: 417kcal | Carbohydrates: 71g | Protein: 7g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 335mg | Potassium: 449mg | Fiber: 2g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 1.3mg | Calcium: 199mg | Iron: 0.9mg