INSTANT RICE PUDDING

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Instant Rice Pudding image

This recipe can be made quickly with instant rice or even quicker with rice leftovers. For extra flavor, we like to add a handful of coconut and a dash of cardamom. (Cook time does not include making the rice.)

Provided by Mrs. Sherm

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups white rice (cooked and cooled)
3 cups milk
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Steps:

  • Combine cooked rice, milk, sugar and salt in a medium saucepan.
  • Bring to a boil, then lower the heat to a simmer and stir in the vanilla.
  • Cook until just about all of the milk is absorbed (30-45 minutes), stirring occasionally.
  • Stir in cinnamon and nutmeg.
  • Serve warm or chilled.

Nutrition Facts : Calories 560.3, Fat 7.2, SaturatedFat 4.3, Cholesterol 25.6, Sodium 169, Carbohydrate 109.5, Fiber 2.8, Sugar 25.1, Protein 12.3

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