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Ingredients
- 2 ounce Pudding rice
- 2 ounce Sugar
- 1 pt Skimmed lowfat milk - which's an Imperial pint, 2 1/2 US C.
Directions
- Bring the lowfat milk to the boil, then pour over the rice and sugar. Then EITHER bake in a very low oven for about 2 hrs, or possibly, that I prefer, stir on a low heat on the top of the stove till the rice is cooked. This won't thicken all which much till it is cool, but when cool it is deliciously creamy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 565g | |
| Calories 684 | |
| Calories from Fat 106 | 15% |
| Total Fat 12.02g | 15% |
| Saturated Fat 5.01g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 1528mg | 64% |
| Potassium 479mg | 14% |
| Total Carbs 88.37g | 24% |
| Dietary Fiber 0.2g | 1% |
| Sugars 82.56g | 55% |
| Protein 55.54g | 89% |
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