Peach Rice Pudding

7 30 231
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Peach Rice Pudding
Health Highlights


1 tsp Cinnamon
1 tbsp Granulated sugar (ground, but not as far to make it a powder)
3 cup Milk, fat-free (skimmed)
200 gm Peach, canned, heavy syrup, drained
1 cup Rice pudding, ready to eat
1 tsp Vanilla sugar
1 whole lemon(s) Lemon peel (zest)


Rinse the pudding rice with plenty of water until the water runs clear. If you do not have rice pudding, any other short grain rice should do.

Pour 2 cups of water in a large pan and boil the rice for 10 minutes. Drain the water and set aside.

In another large pan, add the milk, zest of one lemon, cinnamon and sugar and bring to a boil.

Add the rice and cook on a low to medium heat whisking continuously, otherwise the rice will stick to the pan once the milk starts to evaporate.

Cook until the rice is tender and all the milk is fully absorbed.

Transfer to a bowl and top with with chopped canned peaches.

Serve hot or cold from the fridge.

Nutrition Facts

Per Portion

Calories 231
Calories from fat 45
Calories from saturated fat 29.4
Total Fat 5 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.5 g
Cholesterol 16.2 mg
Sodium 226 mg
Potassium 458 mg
Total Carbohydrate 36 g
Dietary Fiber 1.6 g
Sugars 29.6 g
Protein 10.5 g

Dietary servings

Per Portion

Fruit 0.6
Milk 0.7

Energy sources


Meal Type(s)