Basic Rice Pudding
|Basmati rice||1⁄2 Cup (8 tbs), well rinsed|
|Semi skimmed milk||2 Pint (1.25 Liter)|
|Desiccated coconut||2 Tablespoon|
1. Put the drained rice in a heavy-based saucepan Pour in half the milk and bring to the boil over a moderate heat. Leave to boil gently for 12-14 minutes, until soft (a wooden spoon in the pan helps prevent the milk boiling over).
2. When the rice is cooked, mash it down further in the milk using a wooden masher, if possible; otherwise just place half of it in a food processor and grind it down. Once the mixture is soft and mushy, add the coconut and blend it in well.
3. Pour in the remaining milk and bring to the boil again. Cook at a gentle boil for 2-3 minutes, or until it has the consistency of a thick creamy soup.
4. Finally stir in the sugar in and cook, stirring, for a further 2 minutes or so.
Serving size: Complete recipe
Calories 1468 Calories from Fat 315
% Daily Value*
Total Fat 36 g55.9%
Saturated Fat 17.3 g86.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 15.7 mg0.7%
Total Carbohydrates 249 g83%
Dietary Fiber 6.1 g24.4%
Sugars 122.2 g
Protein 41 g82.6%
Vitamin A Vitamin C 0.75%
Calcium 3.5% Iron 9.7%
*Based on a 2000 Calorie diet