Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Rice Pudding

 
One serving costs about $0.61

$0.61 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:38%

Spoonacular Score: 38%

 

If you have around about 45 minutes to spend in the kitchen, Rice Pudding might be a super gluten free and lacto ovo vegetarian recipe to try. One serving contains 407 calories, 12g of protein, and 10g of fat. This recipe serves 4. For 61 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of short grain rice, water, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 2 foodies and cooks. It works well as a dessert. It is brought to you by Foodista. Overall, this recipe earns a not so awesome spoonacular score of 36%. Similar recipes include Left over rice? Make Rice pudding, Rice Kheer (Rice Pudding), and Brown Rice Rice Pudding.

Rice Pudding can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cups
0.75 cups medium grain short grain rice
medium grain short grain rice
1.5 cups
1.5 cups water
water
0.25 tsps
0.25 tsps salt
salt
4 cups
4 cups whole milk
whole milk
0.5 cups
0.5 cups sugar
sugar
0.5 tsps
0.5 tsps vanilla
vanilla
1
1  egg
egg
1 tsp
1 tsp butter
butter
1 pinch
1 pinch cinnamon
cinnamon
1 pinch
1 pinch nutmeg
nutmeg
0.75 cups medium grain short grain rice
0.75 cups
medium grain short grain rice
1.5 cups water
1.5 cups
water
0.25 tsps salt
0.25 tsps
salt
4 cups whole milk
4 cups
whole milk
0.5 cups sugar
0.5 cups
sugar
0.5 tsps vanilla
0.5 tsps
vanilla
1  egg
1
egg
1 tsp butter
1 tsp
butter
1 pinch cinnamon
1 pinch
cinnamon
1 pinch nutmeg
1 pinch
nutmeg

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, salt and stir. Simmer covered until water has been absorbed (approximately 15 minutes). In another sauce pan, stir in 1 1/2 milk, sugar, and 1 1/2 cups cooked rice, cook over medium heat Stir constantly until thick and creamy, for 15 to 20 minutes. Combine 1/2 cup milk, and beaten egg, then add to saucepan. Cook 2 minutes more, stirring constantly Remove from heat, Add in butter, and vanilla. Season with a pinch of nutmeg or cinnamon. Serve warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.61
Ingredient
¾ cups medium grain short grain rice
4 cups whole milk
½ cups sugar
½ teaspoons vanilla
1 egg
1 teaspoon butter
1 pinch nutmeg
Price
$0.48
$1.32
$0.14
$0.15
$0.24
$0.04
$0.07
$2.45

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
407 Calories
11g Protein
10g Total Fat
66g Carbs
6% Health Score
Limit These
Calories
407
20%

Fat
10g
16%

  Saturated Fat
5g
35%

Carbohydrates
66g
22%

  Sugar
37g
42%

Cholesterol
68mg
23%

Sodium
280mg
12%

Get Enough Of These
Protein
11g
23%

Calcium
287mg
29%

Vitamin B2
0.49mg
29%

Phosphorus
263mg
26%

Folate
104µg
26%

Selenium
18µg
26%

Vitamin D
3µg
23%

Vitamin B1
0.33mg
22%

Manganese
0.42mg
21%

Vitamin B12
1µg
20%

Vitamin B5
1mg
16%

Potassium
368mg
11%

Iron
1mg
10%

Zinc
1mg
10%

Vitamin A
486IU
10%

Magnesium
35mg
9%

Vitamin B3
1mg
9%

Vitamin B6
0.17mg
9%

Copper
0.17mg
8%

Fiber
1g
5%

Vitamin E
0.32mg
2%

covered percent of daily need

Related Recipes