Recipe courtesy of The Kitchen
Quick-and-Easy Rice Pudding
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- Level: Easy
- Total: 25 min
- Active: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 516
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 9 g
- Cholesterol
- 58 mg
- Sodium
- 106 mg
- Level: Easy
- Total: 25 min
- Active: 5 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 516
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 9 g
- Cholesterol
- 58 mg
- Sodium
- 106 mg
Ingredients
Directions
- Combine the rice and ice cream in a medium pot. Set over low heat and cook, stirring often, until thickened, about 20 minutes. Transfer to serving bowls and garnish with the cinnamon.
