Rice Pudding Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy rice pudding made with milk, coconut milk, and aromatic spices like cinnamon and cardamom, studded with raisins and pineapple. It's a comforting breakfast alternative to oatmeal that tastes like dessert but fits the morning table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ½ cups (600ml) milk
- 1½ cup (360ml) coconut milk
- ¼ teaspoon (1.25g) salt
- ½ cup (90g) rice, (uncooked (I used basmati))
- ¼ cup (50g) granulated white sugar
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon (1.10g) nutmeg
- ½ teaspoon (1.10g) cinnamon
- ¼-½ teaspoon (0.55g) cardamom ( (optional))
- ½ cup (85g) raisins
- Pineapple or mango, (chopped for garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 20m
- Sodium
- 241mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 441mg
- Calcium
- 223mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.