Rice Pudding On A Platter
Creamy and comforting rice pudding with a hint of vanilla and cinnamon, perfect for dessert lovers seeking a sweet, satisfying treat suitable for all occasions.
Ingredients
Instructions
- Cook rice, water, and salt according to the directions on the rice package. Let stand a while.
- Heat milk in a saucepan.
- Beat eggs and sugar together; add to hot milk.
- Bring the mixture to a boil.
- Lower heat and cook, while stirring, for 3 minutes.
- Cool the mixture for 10 minutes.
- Add vanilla to the mixture.
- Pour the mixture into the cooked rice and stir.
- Pour the rice pudding onto a large platter.
- Sprinkle with cinnamon before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk or a mix of half-and-half instead of just milk. If you're out of eggs, you can try using 1/4 cup of unsweetened applesauce per egg as a substitute. Adding a pinch of nutmeg along with cinnamon can also enhance the flavor. For a twist, incorporate dried fruits like raisins or cranberries into the rice pudding for added sweetness and texture.
Serving Suggestions
Serve the rice pudding warm or chilled, topped with a dusting of cinnamon for a comforting finish. It pairs beautifully with Delight Salad for a refreshing contrast, or you can serve it alongside Sour Cream Beans for a heartier meal. For added indulgence, consider drizzling some caramel sauce on top just before serving.
Storage & Reheating
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of milk to restore creaminess, or microwave in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pudding On A Platter contains roughly 453 calories, with 5g protein, 54g carbohydrates, and 4g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 579mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but be aware that it will require a longer cooking time. Adjust the water quantity and cooking duration according to the rice package instructions to ensure the brown rice is fully cooked and tender.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the milk with almond milk, coconut milk, or any other dairy-free milk of your choice. Just ensure it’s unsweetened to control the sugar level in your pudding.
How can I make this rice pudding more flavorful?
To enhance the flavor, consider adding spices like cardamom or a splash of coconut extract. You could also infuse the milk with a cinnamon stick or citrus peel while heating it, then remove before mixing it with the rice for a delightful twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).