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 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Nuts | 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
- 1 cup uncooked white rice
- 4 cups milk
- ½ cup white granulated sugar (adjust according to taste)
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- Ground cinnamon for garnish
- Chopped nuts (such as almonds or pistachios ) for garnish
- Raisins for garnish
Directions
Rinse the rice under cold water until the water runs clear. Drain well.
In a saucepan, combine the rice, milk, sugar, vanilla extract, and cinnamon stick.
Place the saucepan over medium heat and bring the mixture to a gentle simmer . Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Reduce the heat to low and let the rice mixture simmer for about 30–40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process.
Remove the saucepan from the heat and discard the cinnamon stick.
Divide the pudding into serving bowls or dessert cups.
Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired.
Serve warm or chilled, according to your preference.