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Lemon Rice Pudding
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 217
% Daily Value**
Total Fat 7g
Saturated Fat 4g
Unsaturated Fat 0g
Cholesterol 20mg
Sodium 72mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 20g
Protein 7g
Vitamin A  4%Vitamin C  10%
Calcium  21%Iron  1%
Potassium  8%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Lemon Rice Pudding

Recipe Tags: Pudding Recipes

Date Added: July 27, 2020


1 Quart Milk at room temperature
1/2 Cup Arborio Rice uncooked
1 Stick Cinnamon approx 3 inches long
1 Lemon rind grated up to 4 ts or orange rind
1/3 Cup Sugar [75mL]
1/2 Cup Heavy Cream optional
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1. In a saucepan bring milk and cinnamon stick to a simmer.

2. Stir in the rice and bring to a boil. Reduce heat and simmer over very low heat for 30 minutes, stirring occasionally.

3. Using a vegetable peeler, remove the zest in strips from the lemon and finely chop.

4. Remove the cinnamon stick. Add the lemon zest and sugar and continue to simmer for another 45 minutes until thick and creamy.

5. Add the heavy cream to adjust the pudding's consistency, if desired.

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Dietary Notes:
This recipe is very low-sodium with 72.33mg per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Gluten, Rice, Natural Sweeteners, Citric Acid allergies.
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