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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Rice Pudding

Source: Food Stamp Nutrition Connection

Sweet, creamy comfort food classic.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	180.2

Total Carbs	28.4 g

Dietary Fiber	0.4 g

Sugars	9.2 g

Total Fat	4.4 g

Saturated Fat	2.5 g

Unsaturated Fat	0.3 g

Potassium	127.4 mg

Protein	6.2 g

Sodium	64.2 mg

Dietary Exchanges 4.4 Fat, 0.2 Meat, 0.4 Milk, 0.2 Other Carbs, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup whole milk 1.0
1 cup cold water 1.0
1 cup Rice, white, medium grain, enriched, dry 2.0
2 each eggs 1.0
1 cup evaporated milk 1.0
1 tsp vanilla extract 0.25
0 1/4 cup sugar 0.125
0.125 tsp ground cinnamon

Directions

In a saucepan, heat milk and water.
Add rice, bring to a boil, and lower heat to simmer. Cook uncovered until rice is tender, about 30 minutes, stirring occasionally.
In a large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
Add remaining 1/4 cup evaporated milk to rice mixture.
Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.