Directions:
- In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.
- While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.
- In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
- Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
- Stir walnuts into sauce and serve rice pudding with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.41 Kcal (1836 kJ) | ||
| Calories from fat | 141.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.72g | 24% | |
|---|---|---|---|
| Cholesterol | 129.84mg | 43% | |
| Sodium | 636.16mg | 27% | |
| Potassium | 470.87mg | 10% | |
| Total Carbs | 61.74g | 21% | |
| Sugars | 39.68g | 159% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 13.57g | 27% | |
| Vitamin C | 4mg | 7% | |
| Iron | 0.6mg | 4% | |
| Calcium | 326.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 103.19 Kcal (432 kJ) | ||
| Calories from fat | 33.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 24% | |
|---|---|---|---|
| Cholesterol | 30.56mg | 43% | |
| Sodium | 149.74mg | 27% | |
| Potassium | 110.83mg | 10% | |
| Total Carbs | 14.53g | 21% | |
| Sugars | 9.34g | 159% | |
| Dietary Fiber | 0.24g | 4% | |
| Protein | 3.19g | 27% | |
| Vitamin C | 0.9mg | 7% | |
| Iron | 0.2mg | 4% | |
| Calcium | 76.8mg | 33% | |
* 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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