An old-fashioned comfort food gets a contemporary twist.
Cappuccino-Rice Pudding
- Prep Time 10 min
- Total 1 hr 25 min
- Servings 6
- Ingredients 11
Ingredients
- 2/3 cup uncooked regular long-grain rice
- 1 1/3 cups water
- 2 eggs
- 1/2 cup sugar
- 2 cups milk
- 4 teaspoons freeze-dried instant coffee
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Ground cinnamon
- Whipped cream, if desired
- Chocolate-covered espresso beans, if desired
Instructions
-
Step1Heat rice and water to boiling in 1-1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed.
-
Step2Heat oven to 325°F.
-
Step3Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, milk, instant coffee, vanilla, salt and hot rice. Sprinkle with cinnamon.
-
Step4Bake uncovered 45 minutes, stirring every 15 minutes.
-
Step5Stir well; let stand 10 to 15 minutes until desired consistency. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream and chocolate-covered espresso beans. Immediately refrigerate any remaining dessert after serving.
Nutrition
220
Calories
4 g
Total Fat
7 g
Protein
39 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Cholesterol
- 75 mg
- Sodium
- 160 mg
- Potassium
- 190 mg
- Total Carbohydrate
- 39 g
- Dietary Fiber
- 0g
- Protein
- 7 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1/2 Fruit; 1 Fat;Tips from the Betty Crocker Kitchens
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