Rice Pudding
From Quaker recipes, 1954
Optional to add raisins.
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2012Calories
69 gProtein
301 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories2012 kcal
Protein69 g
Carbohydrates301 g
Fiber6.6 g
Sugars195 g
Total Fat64 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol234 mg
Sodium769 mg
Potassium3752 mg
Calcium2429 mg
Iron2.6 mg
Magnesium274 mg
Phosphorus2089 mg
Zinc9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D19 mcg
Vitamin C5.1 mg
Vitamin A624 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B1211 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.9 mg
Niacin (B3)3.8 mg
Folate3.3 mcg
Choline347 mg
Caffeine0 mg
Water1741 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 36. The excerpt below is the record exactly as published.
RICE PUDDING 2 quarts milk 1 teaspoon vanilla 14 cup raw rice Y2 cup chopped raisins, if 12 cup sugar or more desired 14 teaspoon nutmeg
Cook this with the app: pantry check, scaling, and the assistant.