Recipe by Dairy Farmers of Canada Real Cream
"The short grain rice and cream give this rice pudding a touch of elegance and it's so quick and easy to make comfort food at its best!"
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2 3/4 cups
short-grain rice (Arborio or Italian-style)
I had to add another cup of rice because it was runny, like rice soup. But in the end, it was good. I might also add more raisins next time.
Flavor was great. We ate it warm.
I didn't have short grain rice so I used long grain. I also didn't have any cream so I substituted 1 cup coconut milk. I think the key is to use whole milk. This makes for a richer, thicker pudding. I like mine with coconut because that's how I grew up eating it. Other than that, I pretty much followed the rest of the recipe to the "T" and it came out fantastic. It's like the "arroz con leche" I grew up eating. Thank you! This is definitely a keeper!
When I wanted to make this rice pudding I had no milk or cream so I substituted with 11 tablespoons of skim milk powder, 2 3/4 cups water, & a 300 ml tin of evaporated skim milk ( Eagle Brand). Also I doubled the amount of rice to 1 cup. It turned out great. Rich & creamy tasting.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Creamy Rice Pudding
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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