Rice Pudding

Rice Pudding
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Calories 393 cals
Total Fat 10 g
Cholesterol 39 mg
Dietary Fiber 1 g
Sodium 250 mg
Protein 9 g
Total Carbohydrate 66 g

Prep Time: 5 Minutes

Time to Table: 4 Hours

Serves: 8 (3/4 cup per serving)


  • 5 cups whole milk
  • 1 cup uncooked converted rice
  • 1 cup sugar
  • 1 cup raisins
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1 cinnamon stick
  • 1 tablespoon vanilla extract
  • 1/4 cup egg substitute
  • 1/2 cup Daisy Sour Cream
  • 1/2 teaspoon lime zest


Combine 4 1/2 cups of the milk, rice, sugar, raisins, butter, salt, cinnamon stick, and vanilla in the slow cooker. Stir well. Cover and cook on low for 2 1/2 hours, stirring every 30 minutes. In a separate bowl, stir together the remaining 1/2 cup of milk with the egg substitute. Thoroughly stir together with the hot rice in the slow cooker. Add the sour cream and lime zest. Turn the slow cooker off and let the rice pudding cool for about 20 minutes. Remove and discard the cinnamon stick. Divide the pudding into 8 small serving bowls and chill in the refrigerator for 2 or more hours. Serve cold. Try sprinkling a dash of ground cinnamon over the top, if desired.


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