Directions:
- Bring milk and cream to a simmer.
- Add Splenda and salt. Stir to combine.
- Stir in the rice.
- Add extracts and crystallized ginger.
- Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire.
- Remove from heat and stir in almonds and diced mangoes.
- May be served warm or cold.
- Note: The OXO mango slicer makes quick work of getting the pit separated from the mango flesh.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.53 Kcal (844 kJ) | ||
| Calories from fat | 69.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 15.73mg | 5% | |
| Sodium | 129.78mg | 5% | |
| Potassium | 244.9mg | 5% | |
| Total Carbs | 29.55g | 10% | |
| Sugars | 10.69g | 43% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 4.92g | 10% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 0.6mg | 3% | |
| Calcium | 91.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 121.39 Kcal (508 kJ) | ||
| Calories from fat | 41.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 12% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 5% | |
| Sodium | 78.17mg | 5% | |
| Potassium | 147.51mg | 5% | |
| Total Carbs | 17.8g | 10% | |
| Sugars | 6.44g | 43% | |
| Dietary Fiber | 1.54g | 10% | |
| Protein | 2.96g | 10% | |
| Vitamin C | 12.2mg | 34% | |
| Iron | 0.4mg | 3% | |
| Calcium | 55.2mg | 9% | |
* 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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