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Cappuccino-Rice Pudding

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Cappuccino-Rice Pudding
  • Prep Time 10 min
  • Total Time 1 hr 25 min
  • Servings 6
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An old-fashioned comfort food gets a contemporary twist.

Ingredients

2/3
cup uncooked regular long-grain rice
1 1/3
cups water
2
eggs
1/2
cup sugar
2
cups milk
4
teaspoons freeze-dried instant coffee
1
teaspoon vanilla
1/4
teaspoon salt
Ground cinnamon
Whipped cream, if desired
Chocolate-covered espresso beans, if desired

Directions

  • 1 Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
  • 2 Heat oven to 325ºF.
  • 3 Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
  • 4 Bake uncovered 45 minutes, stirring every 15 minutes.
  • 5 Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
Tips  

Instant rice works for a quick-fix side dish, but this rice pudding recipe needs regular long-grain rice for the best texture and flavor. You can buy long-grain rice packaged, or buy only what you need in the bulk section of your grocery store.

This is a great way to use up leftover cooked rice! Delete the 2/3 cup uncooked rice and 1 1/3 cups water. Add 2 cups cold cooked rice with the sugar in the third step. Increase the baking time by 5 minutes.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
35
)
Daily Value
Total Fat
4 g
(
Saturated Fat
2 g
)
Cholesterol
75 mg
Sodium
160 mg
Potassium
190 mg
Total Carbohydrate
39 g
(
Dietary Fiber
0g
)
Protein
7 g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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