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This rice pudding is made with brown rice and can be made with Splenda®.
Ingredients
- 1 ½ cups heavy cream
- 1 ¼ cups water
- ½ cup short-grain brown rice
- ¼ teaspoon salt
- ½ cup raisins (Optional)
- 3 egg yolks
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, softened
- 2 teaspoons vanilla extract
Directions
Step 1
Bring the heavy cream, water, brown rice, and salt to a boil in a pot; reduce heat to low, cover, and simmer until the liquid is completely absorbed, about 80 minutes. Fold the raisins into the mixture and continue cooking until the raisins plump, about 10 minutes more.
Step 2
Whisk the egg yolks, sugar, and cinnamon together in a bowl; slowly pour into the pot with the rice while stirring. Cook and stir until the mixture thickens, about 6 minutes. Remove from heat and stir in the butter and vanilla extract.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 517 | |
| % Daily Value * | |
| Total Fat40g | 51% |
| Saturated Fat24g | 118% |
| Cholesterol284mg | 95% |
| Sodium211mg | 9% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber1g | 5% |
| Total Sugars25g | |
| Protein5g | |
| Vitamin C1mg | 5% |
| Calcium93mg | 7% |
| Iron1mg | 5% |
| Potassium261mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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