Rice Cheesecake Pudding – a delicious recipe with nutmeg, cinnamon, raisins, flavor instant, milk, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In rice cooker prepare rice as for 2. (Note: There are different sizes of rice cookers, and the cup for your rice cooker is not a cup of rice as a measuring cup would be. The cup that comes with your cooker is much smaller (Or at least mine is) than a normal measuring cup. So you need to go by your rice cooker for your measurement. For instance my cup that came with my rice cooker actually only holds 2/3 of a regular measuring cup, so according to the recipe it would actually be 2/3 cup of rice).
2
Put in above spices & raisins.
3
Let all cook till done.
4
While rice is cooking ,make up 1 box of cheesecake pudding mix with milk.
5
When rice is done add sugar & prepared pudding.
6
Eat warm or refrigerate till cold--good either way!
380
kcal
Calories
11
g
Fat
59
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 - 1/2 teaspoon nutmeg, 1/4 - 1/2 teaspoon cinnamon, 1/2 - 1 cup raisins, 1 (3 1/2 ounce) box cheesecake flavor instant pudding and pie filling mix, and more.
Yes, Rice Cheesecake Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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