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4 Serves
92 Mins
In a heavy-bottomed pot, heat the oil over medium heat and add the rice, stirring until lightly toasted and fragrant.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
312 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
205 mg / 1,250 mgPotassium
388 mg / 4,700 mgSodium
257 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
0 g / 28 gSugar
37 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Pour in the milk and bring the mixture to a gentle boil, stirring constantly to prevent sticking.
Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the pudding has thickened.
Stir in the sugar and rose water, then remove from heat and let the pudding stand for 5 minutes before serving.
10
g66
g20
g
French
Australian