Ingredients
- 1 cup Jasmine rice
- 3.5 cups Milk
- 3 tbsp Granulated sugar
- Pinch Kosher salt
- 1/4 cup Heavy cream
- 1/4 tsp Powdered sugar
- 1/4 tsp Ground cinnamon for dusting
Instructions
- Place rice in a large saucepan. Add the milk, sugar, and salt.
- Bring to a boil over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
- Reduce the heat to a low simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, about 20 minutes.
- Remove from the heat and allow to cool down before placing into a container to refrigerate and cool fully, about 4 to 12 hours.
- Right before serving, whip the cream and powdered sugar in a bowl until stiff peaks form. Refrigerate until ready to use.
- Dust the rice pudding with cinnamon and top with whipped cream. Serve about 1/3 cup of rice pudding per serving. Save remaining rice pudding and whipped cream for tomorrow's breakfast.
Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 97mg | Potassium: 382mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 617IU | Vitamin C: 0.1mg | Calcium: 313mg | Iron: 0.04mg
Rice Pudding
Ingredients
- 1 cup Jasmine rice
- 3.5 cups Milk
- 3 tbsp Granulated sugar
- Pinch Kosher salt
- 1/4 cup Heavy cream
- 1/4 tsp Powdered sugar
- 1/4 tsp Ground cinnamon for dusting
Instructions
- Place rice in a large saucepan. Add the milk, sugar, and salt.
- Bring to a boil over medium-high heat, stirring frequently and scraping the bottom of the pan with a wooden spoon or rubber spatula so that the rice does not stick.
- Reduce the heat to a low simmer and cook uncovered, stirring occasionally, until the rice is very tender and the mixture starts to thicken, about 20 minutes.
- Remove from the heat and allow to cool down before placing into a container to refrigerate and cool fully, about 4 to 12 hours.
- Right before serving, whip the cream and powdered sugar in a bowl until stiff peaks form. Refrigerate until ready to use.
- Dust the rice pudding with cinnamon and top with whipped cream. Serve about 1/3 cup of rice pudding per serving. Save remaining rice pudding and whipped cream for tomorrow's breakfast.
Nutrition
Calories: 269kcalCarbohydrates: 30gProtein: 8gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 46mgSodium: 97mgPotassium: 382mgFiber: 0.1gSugar: 31gVitamin A: 617IUVitamin C: 0.1mgCalcium: 313mgIron: 0.04mg
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