Italian Rice Pudding
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | water | 2 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 2 | risotto rice | 1 cup | 326 kcal7g protein · 71g carbs · 1g fat | Buy |
| 3 | salt | 0.25 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | butter | 1 tbsp | 108 kcal0g protein · 0g carbs · 12g fat | Buy |
| 5 | half and half | 3 cup | 943 kcal23g protein · 31g carbs · 83g fat | Buy |
| 6 | granulated sugar | 1 cup | 929 kcal0g protein · 240g carbs · 0g fat | Buy |
| 7 | cinnamon stick | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | piece of lemon peel | 0 g | — | Buy |
| 9 | Ground cinnamon to garnish | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2306 kcal · 29g protein · 342g carbs · 96g fat
Per serving288 kcal · 4g protein · 43g carbs · 12g fat
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Directions
Bring water to a boil, then add rice, salt, and butter.
Cover, lower heat to simmer, and cook for 20 minutes.
Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.
Bring to boil over direct heat.
Place over simmering water in double boiler and cook for 45 minutes.
Remove cinnamon stick and lemon peel.
Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.
Sprinkle with cinnamon powder.
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