Rice Pudding (Robert Irvine) Recipe

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Rice Pudding (Robert Irvine)
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Ingredients:

Directions:

  1. In a medium, heavy-bottomed saucepan, add milk, rice and salt. Cook the rice at a low simmer until the rice is tender, do not boil. Once you achieve simmer, the rice should take around 20 to 30 minutes to be ready, depending on your cooker. Taste the rice to make sure it is tender. Remember to keep stirring so the rice doesn't stick to the bottom. Once the mixture has cooked, remove from heat and add sugar, vanilla, raisins and egg yolks. Keep stirring to incorporate all of the flavors, then let it sit for about 10 minutes. The sugar and vanilla will infuse very quickly, giving a flowery aroma. Add the heavy cream and butter, mixing them well together in the saucepan. Spoon into ramekins or individual serving bowls. Rice pudding can be served warm, room temperature or chilled. This particular recipe benefits from setting overnight in the refrigerator. Sprinkle with cinnamon, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.61 Kcal (1267 kJ)
Calories from fat 117.01 Kcal
% Daily Value*
Total Fat 13g 20%
Cholesterol 96.22mg 32%
Sodium 199.44mg 8%
Potassium 400.29mg 9%
Total Carbs 31.35g 10%
Sugars 22.37g 89%
Dietary Fiber 0.3g 1%
Protein 9.67g 19%
Vitamin C 0.2mg 0%
Iron 1.1mg 6%
Calcium 291.3mg 29%
Amount Per 100 g
Calories 97.48 Kcal (408 kJ)
Calories from fat 37.69 Kcal
% Daily Value*
Total Fat 4.19g 20%
Cholesterol 30.99mg 32%
Sodium 64.24mg 8%
Potassium 128.94mg 9%
Total Carbs 10.1g 10%
Sugars 7.21g 89%
Dietary Fiber 0.1g 1%
Protein 3.12g 19%
Vitamin C 0.1mg 0%
Iron 0.4mg 6%
Calcium 93.8mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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