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Rice Pudding
Source: Food Stamp Nutrition Connection

Sweet, creamy comfort food classic.

Prep Time: 5 minutes
Cook Time: 55 minutes
Difficulty: Easy

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
, 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 1 1/2 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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1 cup  whole milk
1 cup  cold water
1 cup  Rice, white, medium grain, enriched, dry
2 each  eggs
1 cup  evaporated milk
1 tsp  vanilla extract
0 1/4 cup  sugar
0.125 tsp  ground cinnamon
  1. In a saucepan, heat milk and water.
  2. Add rice, bring to a boil, and lower heat to simmer. Cook uncovered until rice is tender, about 30 minutes, stirring occasionally.
  3. In a large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
  4. Add remaining 1/4 cup evaporated milk to rice mixture.
  5. Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
  6. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.

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