Servings: 12 servings per recipe - 1/2 c. per serving
Calories: 144kcal
What You Need
- 3 ½ c. cooked white rice (can also use cauli rice)
- 2 ½ c. heavy cream
- 2 t. TLC Inflammation Buster Seasoning (may use plain cinnamon)
- 2 ½ c. milk
- 2/3 c. sugar
How to Make It
- In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat.
- Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes.
- Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about 5 minutes.
- Ladle the pudding into bowls and sprinkle with seasoning.
Nutrition
Calories: 144kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g