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Add a photoServings: 4
Ingredients
- 1/2 c. rice
- 1 1/2 c. lowfat milk
- 1 c. heavy whipping cream
- 3 Tbsp. sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 c. maple syrup
Directions
- Place the rice and lowfat milk in a heavy-bottomed saucepan with a lid. Bring to a boil; watch till this happens. Turn the heat to simmer, cover the pot and check it after about 10 min. Gently stir the rice with a fork. You want the rice to absorb all of the lowfat milk and get tender in the process. This should not take more than 20 to 25 min. Check often and be patient. This first time will make next time easy.
- When the rice is tender, remove the saucepan from the heat. Let it cold. Pour the cream into a mixing bowl and add in the sugar, vanilla and salt, stir and taste. Add in another spoonful of sugar if it isn't sweet sufficient for you. Beat the cream till it holds stiff peaks. (I use heavy whipping cream because it whips stiffly very quickly.) Stir the cream into the rice. Serve in small bowls and drizzle a little maple syrup on top. Heat the syrup first, if you'd like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 107 | 34% |
| Total Fat 12.18g | 15% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 200mg | 8% |
| Potassium 228mg | 7% |
| Total Carbs 46.91g | 13% |
| Dietary Fiber 0.3g | 1% |
| Sugars 26.31g | 18% |
| Protein 5.35g | 9% |
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