Directions:
- Place milk, sugar and lemon peel (just the peel - none of the pith) in a heavy saucepan. Bring mixture to a boil, stirring constantly until sugar melts. Reduce heat to low and add the rice.
- Cover the pan and cook until the rice/milk mixture has gone thick and creamy (about 30-35 minutes).
- Turn off heat. Remove lemon peel and discard.
- Whisk together egg yolks with corn flour.
- Quickly whisk egg yolks into the rice mixture, stirring well. (If you want to, at this point you can also add a 1/2 tsp of vanilla extract). Keep stirring to make sure yolks are incorporated and won't curdle.
- Spoon pudding into four serving dishes and cool. Top with a sprinkling of cinnamon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.53 Kcal (760 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 3% | |
|---|---|---|---|
| Cholesterol | 85.52mg | 29% | |
| Sodium | 108.96mg | 5% | |
| Potassium | 324.98mg | 7% | |
| Total Carbs | 30.46g | 10% | |
| Sugars | 22.88g | 92% | |
| Protein | 8.98g | 18% | |
| Iron | 0.6mg | 4% | |
| Calcium | 238.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 75.08 Kcal (314 kJ) | ||
| Calories from fat | 8.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 3% | |
|---|---|---|---|
| Cholesterol | 35.37mg | 29% | |
| Sodium | 45.07mg | 5% | |
| Potassium | 134.41mg | 7% | |
| Total Carbs | 12.6g | 10% | |
| Sugars | 9.46g | 92% | |
| Protein | 3.72g | 18% | |
| Iron | 0.3mg | 4% | |
| Calcium | 98.7mg | 24% | |
* 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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