| Rice Pudding, Stovetop |
| Number of Servings |
8 |
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Serving Size |
1/2 cup |
| Preparation Time |
25 minutes |
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Cooking Time |
25 minutes |
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| Quantities |
Ingredients |
| 2 cups | cooked rice |
| 2 cups | skim or reconstituted nonfat dry milk |
| 1/3 cup | sugar |
| 1 tablespoon | margarine |
| 1/2 teaspoon | vanilla |
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| Equipment |
Instructions |
- saucepan with cover
- measuring cups
- mixing spoon
- measuring spoon
- casserole dish
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- Place cooked rice, milk, sugar in saucepan
- Place saucepan over medium heat. Cook 25-30 minutes, (without cover) or until thickened, stirring often.
- Remove saucepan from heat. Stir in vanilla.
- Pour into casserole dish. Refrigerate leftover pudding.
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| NOTES: Variation: Add 1/4 cup raisins to rice mixture before cooking pudding. Sprinkle with cinnamon.Serving Suggestion: Spoon pudding into dishes. Top with slices of fresh or drained, canned fruit. |
| Nutrition Information |
| Calories |
120 |
| Total Fat |
1.5g |
| Saturated Fat |
0.5g |
| Protein |
4g |
| Carbohydrates |
23g |
| Fiber |
0g |
| Sugar |
12g |
| Vitamin A |
4% |
| Vitamin C |
2% |
| Calcium |
10% |
| Iron |
2% |
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