Rice Pudding
-
5 Mins
Prep Time
-
50 Mins
Cook Time
-
6
Servings
291 Calories
- 8g
Fat
- 48g
Carbs
- 9g
Protein
Trouble Swallowing
Ingredients
- 6 Cups Pasteurized Whole Milk, divided
- ½ Cup White Sugar
- ½ Tsp Salt
- ½ Cup Long Grain White Rice
- 2 Tsp Vanilla
- Cinnamon, to garnish
What You’ll Need
-
Sauce Pan
-
Measuring Cups
-
Measuring Spoons
-
Spoon
- Allergens:
- D Dairy
- View Substitutions
-
DDairy:
Replace milk with a non-dairy milk alternative
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Mix Ingredients In a sauce pan, mix 5 ½ cups milk, sugar, and salt. Bring milk mixture to a boil over medium-high heat.
3.
Add Rice Add the rice and reduce heat to low. Bring the mixture to a gentle simmer.
4.
Simmer Mixture Simmer the mixture until thickened, about 50 minutes, stirring occasionally. Watch closely, as milk tends to boil over easily.
5.
Stir in Vanilla Once thickened, remove from heat and stir in the vanilla.
6.
Allow to Cool Allow pudding to cool in the refrigerator. Add the remaining ½ cup milk, or more if you prefer, right before serving. Sprinkle liberally with cinnamon. Enjoy!
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Moist, soft foods, like rice pudding, are often easier to chew and swallow, making them a good choice when dealing with mouth sores or swallowing problems.
Fatigue Buster
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Cover & Store
Cover and store in the fridge for up to 3 days for a quick and easy snack.
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