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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally. | 2. Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally. | 3. Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest. | 4. Increase the heat to high and return to a boil, stirring occasionally. | 5. Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy. | 6. Remove from the heat. | 7. Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat. | 8. Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
nonfat milk	2 1/2	cups		208.25	30.38	20.6412	0.49
arborio rice	1/2	cup	uncooked	-	-	-	-
nonfat milk	1	cup		208.25	30.38	20.6412	0.49
cinnamon	1			-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
lemon zest	1	teaspoon	grated	-	-	-	-
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.