Directions:
- Preheat oven to 325°F with rack in middle. Butter ramekins.
- Add 1/2 cup milk, 4 teaspoons rice, 2 teaspoons sugar, and a pinch of salt to each ramekin. Finely grate a little nutmeg over each, then stir to combine.
- Put ramekins in a shallow baking pan and bake until most of milk is absorbed and tops are golden-brown, about 1 hour (a skin will form). Cool puddings in ramekins on a rack, about 1 hour.
- Discard skin from puddings, then stir 1 tablespoon cream into each. Puddings can be eaten at room temperature or chilled. If desired, chill puddings, covered, at least 30 minutes.
- Cooks' note: Rice pudding can be chilled up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.36 Kcal (759 kJ) | ||
| Calories from fat | 51.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 23mg | 8% | |
| Sodium | 63.69mg | 3% | |
| Potassium | 202.45mg | 4% | |
| Total Carbs | 25.04g | 8% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 5.34g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 159.3mg | 16% | |
* 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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