Directions:
- Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
- Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
- Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.
- Cooks' note: Pudding can be chilled, covered, up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.19 Kcal (1332 kJ) | ||
| Calories from fat | 116.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.9g | 20% | |
|---|---|---|---|
| Cholesterol | 106.11mg | 35% | |
| Sodium | 266.37mg | 11% | |
| Potassium | 551.13mg | 12% | |
| Total Carbs | 37.37g | 12% | |
| Sugars | 36.03g | 144% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 12.42g | 25% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 424.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 81.75 Kcal (342 kJ) | ||
| Calories from fat | 29.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 20% | |
|---|---|---|---|
| Cholesterol | 27.26mg | 35% | |
| Sodium | 68.43mg | 11% | |
| Potassium | 141.59mg | 12% | |
| Total Carbs | 9.6g | 12% | |
| Sugars | 9.26g | 144% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 3.19g | 25% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 2% | |
| Calcium | 109.1mg | 42% | |
* 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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