Ingredients and Weight:
- Mahatma Jasmine Rice: 2 cups (16 ounces)
- Water: 4 cups (32 ounces)
- Milk: 4 cups (32 ounces)
- Light brown sugar: 1 cup (8 ounces)
- Ground cinnamon: 2 teaspoons (6 grams)
- Salt: 1/4 teaspoon (1 gram)
- 2 eggs: large
- Butter: 4 tablespoons (2 ounces)
- Vanilla extract: 1 teaspoon (5 grams)
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium saucepan, combine the rice, water, milk, brown sugar, cinnamon, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- In a small bowl, whisk together the eggs, butter, and vanilla extract.
- Remove the saucepan from the heat and slowly whisk in the egg mixture. Return to low heat and cook, stirring constantly, until the pudding has thickened, about 5 minutes.
- Pour the pudding into a baking dish and refrigerate for at least 4 hours, or overnight.
- Serve chilled and enjoy!
Nutritional Information:
- Calories: 275
- Fat: 6 grams
- Saturated Fat: 4 grams
- Cholesterol: 105 milligrams
- Sodium: 150 milligrams
- Carbohydrates: 45 grams
- Dietary Fiber: 2 grams
- Sugar: 25 grams
- Protein: 8 grams
Dish Characteristics:
- Creamy and comforting with a sweet and spicy flavor
- Made with easily accessible ingredients
- Perfect for a dessert or a warm and satisfying breakfast
- Can be served chilled or warm
User Comments:
- "This rice pudding is absolutely delicious! The perfect blend of flavors and the texture is creamy and indulgent." - Sarah J.
- "I love how easy it is to make. Just a couple of simple steps and I have a decadent dessert ready in no time." - Emily W.
- "I used this dish as a breakfast casserole and it was a hit! Kept me satisfied all morning." - Chris M.
- "A great way to use up leftover rice. I added a touch of nutmeg for extra spice." - Jennifer T.
- "My kids loved it! They couldn't get enough of the sweet and cinnamony taste." - Lisa P.
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- Do not overcook the rice, as it will become mushy.
- Let the pudding cool slightly before refrigerating to prevent a skin from forming on the top.
