Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups skim milk, divided
- 1 cup uncooked medium grain rice
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup dried cherries, quartered figs or other dried fruit
- 1/2 cup whole milk
- 1/4 teaspoon vanilla extract
- =
Directions
Combine 3 cups skim milk, rice, sugar, salt and cinnamon in 2- to 3-quart saucepan. Cook over medium heat; stirring occasionally 12 to 15 minutes or until mixture thickens slightly. Add remaining 1 cup skim milk and cherries. Cook 12 to 15 minutes more; stirring until mixture slowly boils and thickens. Add whole milk; cook, stirring, 5 to 7 minutes more until pudding is thick and creamy. Remove from heat. Add vanilla; stir and spoon into individual serving bowls