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Rice Pudding

Rice Pudding
Rice Pudding
This healthy recipe comes from the Purdue Extension Service.


1 c. low-fat or fat-free milk

1 c. water

1 c. rice, uncooked

2 large eggs

1 c. evaporated fat-free milk (divided)

1 tsp. vanilla

1/4 c. sugar

1/8 tsp. ground cinnamon


In a saucepan, heat milk and water. Add rice and bring to a boil. Reduce heat to simmer, and stir every 10 minutes. Cook uncovered until rice is tender, about 30 minutes. In a large bowl, mix eggs, 3/4 cup evaporated milk, vanilla and sugar. Set aside. Add remaining 1/4 cup of evaporated milk to rice mixture. Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice. Heat pudding until it boils, stirring continuously. Remove from heat and sprinkle with cinnamon.

Makes eight servings. Each serving has 155 calories, 1 gram (g) of fat, 6.5 g of protein, 29 g of carbohydrate, 0 g of fiber and 68 milligrams of sodium.

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