Rice Pudding Ice Cream

Rice Pudding Ice Cream is a gluten free and lacto ovo vegetarian side dish. For 95 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 9g of fat, and a total of 446 calories. This recipe serves 4. 7 people found this recipe to be tasty and satisfying. It will be a hit at your Summer event. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up granulated sugar, ground cinnamon, vanilla bean paste, and a few other things to make it today. It is brought to you by Pies and Plots. Overall, this recipe earns a solid spoonacular score of 69%. Ice Cream Pudding, Banana Pudding Ice Cream, and Pistachio Pudding Ice Cream are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

¼ cup granulated sugar

2 teaspoons ground cinnamon

4 ½ cups milk, divided (I used almond, use what you love)

½ cup jumbo raisins

1 teaspoon vanilla bean paste

1 cup Minute® White Rice

Equipment:

pot

ice cream machine

Cooking instruction summary:

In a large pot stir together rice, 3 cups milk, and sugar. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook 6 minutes, until the mixture has thickened, stirring frequently. Add the raisins and cook for 2 more minutes, continuing to stir. Remove from the heat and stir in the cinnamon and vanilla bean paste.Pour into a heat safe container and place in the refrigerator to chill at least 4 hour and up to overnight. Once chilled, stir in the remaining 1 cups milk. Churn in your ice cream maker according to the manufacturers instructions. Because the mixture is so thick, it may not take the full time to churn. Serve immediately or store in freezer containers in the freezer for up to 1 month.

 

Step by step:


1. In a large pot stir together rice, 3 cups milk, and sugar.

2. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook 6 minutes, until the mixture has thickened, stirring frequently.

3. Add the raisins and cook for 2 more minutes, continuing to stir.

4. Remove from the heat and stir in the cinnamon and vanilla bean paste.

5. Pour into a heat safe container and place in the refrigerator to chill at least 4 hour and up to overnight. Once chilled, stir in the remaining 1 cups milk. Churn in your ice cream maker according to the manufacturers instructions. Because the mixture is so thick, it may not take the full time to churn.

6. Serve immediately or store in freezer containers in the freezer for up to 1 month.


Nutrition Information:

Quickview
445k Calories
12g Protein
9g Total Fat
78g Carbs
15% Health Score
Limit These
Calories
445k
22%

Fat
9g
14%

  Saturated Fat
5g
33%

Carbohydrates
78g
26%

  Sugar
27g
30%

Cholesterol
27mg
9%

Sodium
125mg
5%

Get Enough Of These
Protein
12g
25%

Manganese
0.74mg
37%

Calcium
338mg
34%

Vitamin B2
0.52mg
31%

Phosphorus
298mg
30%

Selenium
17µg
25%

Vitamin D
3µg
24%

Vitamin B12
1µg
21%

Potassium
569mg
16%

Vitamin B5
1mg
15%

Vitamin B1
0.18mg
12%

Copper
0.23mg
11%

Magnesium
45mg
11%

Vitamin B6
0.21mg
11%

Zinc
1mg
10%

Fiber
2g
9%

Vitamin A
447IU
9%

Vitamin B3
1mg
6%

Iron
1mg
6%

Folate
18µg
5%

Vitamin E
0.27mg
2%

Vitamin C
1mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Related Videos:

Classic Rice Pudding - Old Fashion Creamy Rice Pudding Recipe - One-Pot Method

 

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Food Trivia

Blueberries are a good source of Vitamin C and fibre.

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