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Description
When making any type of rice pudding, it pays to rinse the rice thoroughly before you begin to remove the excess starch, so the pudding has the creamiest consistency. Also, during cooking, be sure to keep the pan covered and to stir the rice occasionally (or as needed) so it doesn't stick to the bottom. Here the pudding is topped with a wild berry compote, using fresh or frozen (and thawed) fruit.
Ingredients
US|METRIC
4 SERVINGS
- 150 grams rice
- 1 liter skim milk
- 100 grams sugar (yellow)
- 1 tsp. vanilla extract
- 300 grams mixed berries (to taste)
- 2 Tbsp. sugar
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Directions
- Rinse rice and drain well.
- In a pan, heat milk, yellow sugar and vanilla extract over medium heat.
- Bring to a boil and continue stirring until sugar is well dissolved.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium135mg6% |
| Potassium560mg16% |
| Protein9g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber5g20% |
| Sugars47g |
| Vitamin A25% |
| Vitamin C35% |
| Calcium60% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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