 | | 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
4.35622 Fat, 0.225 Meat, 0.37145 Milk, 0.20702 Other Carbs, 1.09688 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. | | Powered by ESHA | |
 Ingredients  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.
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