Directions:
- Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes.
- Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly. DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.31 Kcal (843 kJ) | ||
| Calories from fat | 69.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 29.85mg | 10% | |
| Sodium | 157.33mg | 7% | |
| Potassium | 216.67mg | 5% | |
| Total Carbs | 28.56g | 10% | |
| Sugars | 15.93g | 64% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 4.96g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 11.8mg | 66% | |
| Calcium | 168.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 83.33 Kcal (349 kJ) | ||
| Calories from fat | 28.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 12% | |
|---|---|---|---|
| Cholesterol | 12.36mg | 10% | |
| Sodium | 65.13mg | 7% | |
| Potassium | 89.69mg | 5% | |
| Total Carbs | 11.82g | 10% | |
| Sugars | 6.59g | 64% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 2.05g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4.9mg | 66% | |
| Calcium | 69.8mg | 17% | |
* 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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