Rice Pudding with Coconut Milk (Sandra Lee) Recipe

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Rice Pudding with Coconut Milk (Sandra Lee)
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Ingredients:

Directions:

  1. In a medium pot, stir together the rice, 1 1/2 cans coconut milk (reserve remaining coconut milk for Round 2 Recipe Coconut Chicken Soup), sugar, and lime peel. Put the pot over medium heat, bring it to a simmer, and cover. Cook until the pudding becomes very thick, 20 to 25 minutes.
  2. While the pudding is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown.
  3. After the pudding has cooled 10 minutes, stir in the vanilla. Serve the rice pudding topped with diced mango and sprinkled with toasted coconut.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.14 Kcal (792 kJ)
Calories from fat 48.93 Kcal
% Daily Value*
Total Fat 5.44g 8%
Sodium 23.71mg 1%
Potassium 240.77mg 5%
Total Carbs 36.01g 12%
Sugars 32.76g 131%
Dietary Fiber 2.76g 11%
Protein 1.47g 3%
Vitamin C 35.6mg 59%
Iron 0.7mg 4%
Calcium 33.1mg 3%
Amount Per 100 g
Calories 135.16 Kcal (566 kJ)
Calories from fat 34.96 Kcal
% Daily Value*
Total Fat 3.88g 8%
Sodium 16.94mg 1%
Potassium 172.05mg 5%
Total Carbs 25.73g 12%
Sugars 23.41g 131%
Dietary Fiber 1.97g 11%
Protein 1.05g 3%
Vitamin C 25.4mg 59%
Iron 0.5mg 4%
Calcium 23.6mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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