Know what’s on your plate
Rice pudding
Calories & nutrition facts
ready-to-eat
Nutrition facts
Per 100 g% DV- Calories 108 kcal —
- Protein 3.2 g 6%
- Carbohydrate 18 g 7%
- Fat 2.2 g 3%
- Saturated fat 1.2 g 6%
- Fibre 0.3 g 1%
- Sugars 12 g —
- Sodium 97 mg 4%
- Cholesterol 12 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 19 µg 2%
- Vitamin C 1.3 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.07 mg 0%
- Vitamin K 0.2 µg 0%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 0.22 mg 1%
- Pantothenic acid (B5) 0.54 mg 11%
- Vitamin B6 0.05 mg 3%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.15 µg 6%
- Choline 7.8 mg 1%
Minerals
- Calcium 95 mg 7%
- Iron 0.11 mg 1%
- Magnesium 8 mg 2%
- Phosphorus 82 mg 7%
- Potassium 125 mg 3%
- Zinc 0.43 mg 4%
- Copper 0.02 mg 3%
- Manganese 0.08 mg 3%
- Selenium 3.2 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 108 | 3.2 g | 18 g | 2.2 g |
| 1 × serving 4 oz pudding cup | 113 g | 122 | 3.6 g | 20 g | 2.4 g |
| 1 × oz | 28.4 g | 31 | 0.9 g | 5.1 g | 0.6 g |
| 1 × can (5 oz) | 142 g | 153 | 4.6 g | 26 g | 3.1 g |
| 1 × cup | 172 g | 186 | 5.6 g | 31 g | 3.7 g |
| 2 × serving 4 oz pudding cup | 226 g | 244 | 7.3 g | 41 g | 4.9 g |
| ½ × serving 4 oz pudding cup | 56.5 g | 61 | 1.8 g | 10 g | 1.2 g |
| 3 × serving 4 oz pudding cup | 339 g | 366 | 11 g | 61 g | 7.3 g |
| 4 × serving 4 oz pudding cup | 452 g | 488 | 15 g | 82 g | 9.7 g |
Similar foods
- Sweetened rice puddingwith milk 3.5 % fat140 kcal / 100 g
- Rice pudding with caramelrefrigerated146 kcal / 100 g
- Rice pudding with caramel saucerefrigerated144 kcal / 100 g
- Vanilla rice pudding107 kcal / 100 g
- Vanilla cinnamon or plain rice puddingrefrigerated121 kcal / 100 g
- Creamed ricecanned104 kcal / 100 g
- Rice with milk92 kcal / 100 g
- Sweet ricewith sugar and cinnamon topping123 kcal / 100 g
- Arroz con lecherestaurant, latino, rice pudding146 kcal / 100 g
- Tapioca puddingready-to-eat130 kcal / 100 g
Questions about Rice pudding
Which rice is best for homemade rice pudding?
Use pudding rice or another short-grain rice: its starch makes the milk creamy while the grains soften. Long-grain rice tends to stay separate and gives a less thick result.
How do you make rice pudding on the hob without it sticking?
Put pudding rice, milk and sugar in a heavy-based pan and bring it just to a simmer, stirring often. Cook gently for about 30–40 minutes, stirring more frequently as it thickens; keep the heat low so the milk does not catch.
How long does rice pudding take to bake in the oven?
Bake it in a buttered ovenproof dish at 150°C for about 2 hours, until the rice is tender and a golden skin has formed. Stir once after the first 30 minutes if you prefer a smooth top rather than a skin.
What can you put on rice pudding?
A dusting of nutmeg or cinnamon is a classic finish; stewed rhubarb, jam or fruit compote adds a tart contrast. For a richer pudding, stir in a little cream just before serving.
How should you store leftover rice pudding?
Cool it quickly, ideally within an hour, transfer it to a covered container and refrigerate. Eat it within 24 hours, and reheat only once until steaming hot throughout.
Can you freeze rice pudding?
Yes, freeze it in a sealed container once cooled. Thaw it in the fridge and reheat gently with a splash of milk; freezing can make the rice softer and the pudding less smooth.
How much rice pudding is a usual serving?
A small pudding pot is about 113 g. That portion contains 122 kcal and 13 g of sugars.
Source: USDA FoodData Central 168782 · per 100 g · carbohydrate per EU label, fibre excluded
