Rice Pudding

16 Reviews
100% would make this recipe again

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

Ingredients

4 cups almond beverage, unsweetened, fortified 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

Method

  1. Bring almond beverage and sugar to a boil in a saucepan, then lower heat to medium. Almond beverage must simmer but not boil.
  2. Add arborio rice to warm liquid. 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).

Observations

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

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

130

Fat

1 g

2 %

Saturated 0.2 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

29 g

10 %

Fibre

1 g

3 %

Sugars

18 g

Net Carbs

28 g

Protein

1 g

Vitamin A

7 %

Vitamin C

0 %

Calcium

20 %

Iron

2 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Bone-healthy
Excellent source of  :
Vitamin B12, Vitamin D
Good source of  :
Calcium, Vitamin B2
Source of  :
Magnesium, Vitamin A, Zinc
Low  :
Fat, Sodium
Free  :
Cholesterol, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Fats 0
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

16 Reviews (16 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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