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6 Serves
107 Mins
In a large pot, combine the rice, water, cinnamon stick, cloves, and orange peel. Bring to a boil over the stove.
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Vitamin E
2 mg / 15 mgVitamin K
38 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
24 µg / 400 µgCalcium
457 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
251 mg / 1,250 mgPotassium
605 mg / 4,700 mgSodium
242 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
15 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
12 g / 28 gSugar
23 g / 50 gSaturated Fat
6 g / 20 gCholesterol
28 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Reduce heat to low and simmer until the water is mostly absorbed and the rice is tender.
Stir in the sweetened condensed milk and evaporated milk. Continue to cook over low heat, stirring frequently with a wooden spoon to prevent sticking, until the mixture reaches a thick, creamy consistency.
Remove the cinnamon stick, cloves, and orange peel. Serve the rice pudding warm or chilled in individual bowls.
2
g37
g11
g
French