Directions:
- Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients.
- Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven (275F) for 2 - 2 1/2 hours, until rice is tender and creamy.
- Stir every 30 minutes during cooking and add more milk if necessary.
- When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.65 Kcal (1937 kJ) | ||
| Calories from fat | 184.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.52g | 32% | |
|---|---|---|---|
| Cholesterol | 73.99mg | 25% | |
| Sodium | 176.17mg | 7% | |
| Potassium | 680.76mg | 14% | |
| Total Carbs | 55.36g | 18% | |
| Sugars | 36.37g | 145% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 13.73g | 27% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 495.8mg | 50% | |
| Amount Per 100 g | |||
| Calories | 101.92 Kcal (427 kJ) | ||
| Calories from fat | 40.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 32% | |
|---|---|---|---|
| Cholesterol | 16.3mg | 25% | |
| Sodium | 38.81mg | 7% | |
| Potassium | 149.97mg | 14% | |
| Total Carbs | 12.2g | 18% | |
| Sugars | 8.01g | 145% | |
| Dietary Fiber | 0.23g | 4% | |
| Protein | 3.02g | 27% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.1mg | 2% | |
| Calcium | 109.2mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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