Rice Pudding

2 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 1 h Standing : 1 h
200 calories/serving


4 cups milk, partly skimmed, 2% 1 L
1/2 cup sugar 110 g
1/2 cup arborio rice 90 g
2 tsp vanilla extract 10 mL
1/4 tsp ground cinnamon [optional] 1 g
3 tbsp raisins [optional] 30 g
1/4 cup flaked almonds [optional] 18 g


  1. Bring milk and sugar to a boil in a saucepan, then lower heat to medium. Milk must simmer but not boil.
  2. Add arborio rice to warm milk. Stir well to prevent rice from sticking to pot. Keep heat to medium.
  3. Let simmer, stirring from time to time for 60 min or until it thickens. Once cooked, remove from heat and stir in vanilla, cinnamon, and raisins (optional).
  4. Let cool for at least 60 min, stirring from time to time before serving. Add almonds just before serving (optional).


Place a plastic wrap sheet on top of the pudding to prevent a skin from forming.

Nutrition Facts Table

per 1 serving (230 g)


% Daily Value




3 g

5 %

Saturated 2 g
+ Trans 0.2 g

11 %


10 mg


70 mg

3 %


36 g

12 %


0 g

0 %


26 g

Net Carbs

36 g


7 g

Vitamin A

10 %

Vitamin C

1 %


19 %


1 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Vitamin B12, Vitamin D
Good source of  :
Calcium, Phosphorus, Vitamin B2
Source of  :
Magnesium, Niacin, Pantothenic Acid, Potassium, Selenium, Vitamin A, Vitamin B1, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Milk and Alternatives ½
Fats 0
Other Foods 1

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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