Rice Pudding Recipe
This rice pudding is healthy and easy to follow. Don’t forget to make the watermelon smoothie to go with it!
Servings: 4 servings
- 16 oz strawberries divided in half
- 10 oz blueberries divided into 3 oz and 7 oz
- 10 tbsp granulated sugar divided in half
- 2 tbsp lemon juice
- 20 oz cooked medium-grain rice or 1 cup uncooked
- 3 cups water 4 if using uncooked rice
- 1/2 cup heavy cream
- 1 cup whole milk
- 2 tsp vanilla extract
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
Simmer rice with 4 cups of water for 40 minutes, with the lid on but a slight gap.
If you use a rice cooker, add 1 cup of rice and 1 cup of water, and wait for about 10 minutes. Then, add cooked rice to a pot with the remaining water and simmer for 20 minutes.
Meanwhile, if possible, simmer 8 oz of strawberries, 3 oz of blueberries, lemon juice and 5 tbsp of sugar for 10 minutes. Allow to cool completely before refrigerating.
Add in the milk, heavy cream, vanilla, cinnamon, salt and 5 tbsp of sugar. Stir on low heat for another 5 minutes and turn off the heat. Allow to cool completely before refrigerating.
Serve chilled or reheat to serve warm.
Serving: 1serving | Calories: 521kcal | Carbohydrates: 94g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 337mg | Potassium: 377mg | Fiber: 5g | Sugar: 47g | Vitamin A: 151IU | Vitamin C: 76mg | Calcium: 121mg | Iron: 3mg