Directions:
- 1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil.
- 2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes.
- 3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk.
- 4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute.
- 5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.51 Kcal (1158 kJ) | ||
| Calories from fat | 25.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 4% | |
|---|---|---|---|
| Cholesterol | 86.43mg | 29% | |
| Sodium | 273.7mg | 11% | |
| Potassium | 410.54mg | 9% | |
| Total Carbs | 51.08g | 17% | |
| Sugars | 23.31g | 93% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 11.53g | 23% | |
| Iron | 24.1mg | 134% | |
| Calcium | 292.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 84.37 Kcal (353 kJ) | ||
| Calories from fat | 7.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 4% | |
|---|---|---|---|
| Cholesterol | 26.37mg | 29% | |
| Sodium | 83.51mg | 11% | |
| Potassium | 125.26mg | 9% | |
| Total Carbs | 15.58g | 17% | |
| Sugars | 7.11g | 93% | |
| Dietary Fiber | 0.19g | 3% | |
| Protein | 3.52g | 23% | |
| Iron | 7.4mg | 134% | |
| Calcium | 89.4mg | 29% | |
* 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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