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    You are in: Home / Recipes / Strawberry Rice Pudding Recipe
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    Strawberry Rice Pudding

    Average Rating:

     2 Total Reviews

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    • on February 08, 2010

      This didn't quite turn out to be a PUDDING for me, but I think that's partly my fault. I used brown rice, so it took longer to cook, and so I should have used more liquid; I also skipped the margarine / butter. I quartered the recipe to get one serving, and used almond milk and Splenda. I added some more almond milk right before eating it, and that helped the texture some, but I think the rice needed to cook longer and in more liquid. Made for Photo Swap; thanks for posting!

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    • on July 29, 2007

      Initially not sure how to rate this one. My pudding took close to 40 minutes for the rice to cook and I had to add an additional 1/2 cup of water to maintain the creaminess of the pudding. Also my yield was just over a cup, enough for 2 or 3 not 4 or 6. Given that, I cut the berries to just 1 1/2 cups. All that said, the pudding was quite a treat and pairs nicely with the berries. I added 1/2 a vanilla bean to the milk with added a wonderful flavor to the clean taste of the pudding. Thanks Lauralie.

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    Nutritional Facts for Strawberry Rice Pudding

    Serving Size: 1 (154 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 156.4
     
    Calories from Fat 23
    15%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 2.4 mg
    0%
    Sodium 169.1 mg
    7%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.9 g
    19%
    Protein 6.6 g
    13%
    Detailed Nutrition Values About Nutrition Info

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