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Rice Pudding and Bagel

Prep Time 10 minutes
Cook Time 40 minutes
Cooling time 12 hours
Servings 2
Calories 269kcal

Ingredients

Rice Pudding

  • 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

Bagel

  • 1 Everything bagel halved
  • 4 TBSP Whipped cream cheese

Coffee

  • Coffee
  • Heavy cream choice of creamer
  • Sugar choice of sweetener
US Customary - Metric

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 1/2 of the rice pudding. Save remaining rice pudding and whipped cream for lunch on friday.
  • Prepare the coffee to your liking.
  • Lightly toast the bagel. Spread with cream cheese.
  • Serve the rice pudding with bagel and coffee.

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