Directions:
- In medium saucepan over medium heat, heat milk and salt to boiling.
- Stir in rice; reduce heat.
- Simmer about 5 minutes, stirring constantly.
- Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
- Add vanilla, almond extract and sugar, stirring until sugar dissolves.
- Pour into large bowl; cover.
- Refrigerate until chilled, about two hours.
- Fold in whipped cream.
- Cover; refrigerate until ready to serve.
- If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding.
- Doing that makes for a pretty visual effect to go along with the wonderful taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.43 Kcal (642 kJ) | ||
| Calories from fat | 29.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 5% | |
|---|---|---|---|
| Cholesterol | 13.14mg | 4% | |
| Sodium | 143.53mg | 6% | |
| Potassium | 184.11mg | 4% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 4.4g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 133.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 111.28 Kcal (466 kJ) | ||
| Calories from fat | 21.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 5% | |
|---|---|---|---|
| Cholesterol | 9.53mg | 4% | |
| Sodium | 104.09mg | 6% | |
| Potassium | 133.53mg | 4% | |
| Total Carbs | 18.08g | 8% | |
| Sugars | 8.46g | 47% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 3.19g | 9% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 4% | |
| Calcium | 96.5mg | 13% | |
* 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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