Puddings, rice, dry mix, prepared with 2% milk
Whole food · Sweets
Photo: Wikipedia
This is a smooth, creamy, and comforting pudding made from rice starch, offering a mild, sweet, and nostalgic flavor. Its texture is typically soft and spoonable, ranging from thick and dense to light and airy depending on preparation. Nutritionally, it's a low-fat, carbohydrate-focused comfort food, providing quick energy with minimal protein.
Calorie split: 12% protein · 75% carbs · 13% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, comforting simplicity and the way it serves as a blank canvas for flavors like vanilla, cinnamon, or fruit. Its warm, creamy texture is often associated with childhood and home cooking.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate-to-protein ratio can lead to rapid blood-sugar spikes, making it less ideal for sustained energy. To counteract this, pair it with a source of protein (like nuts or a dollop of Greek yogurt) or healthy fat (like a drizzle of nut butter) to slow digestion. Be mindful of portion sizes if managing blood sugar.
Key benefits
- Low in fat (1.63g per 100g)
- Good source of quick energy from carbohydrates
- Gluten-free (when made with rice)
- Easy to digest for many people
- Versatile base for sweet or savory additions
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dry mix version often contains modified food starch or other thickeners to ensure a consistent, lump-free texture upon preparation, a modern convenience not found in traditional stovetop recipes.
Full nutrition (USDA data · scales with serving)
| Water | 73.4 g |
| Energy | 111 kcal |
| Energy | 465 kj |
| Protein | 3.3 g |
| Total lipid (fat) | 1.6 g |
| Ash | 0.82 g |
| Carbohydrate, by difference | 20.8 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 105 mg |
| Iron, Fe | 0.37 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 87.0 mg |
| Potassium, K | 130 mg |
| Sodium, Na | 109 mg |
| Zinc, Zn | 0.38 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 1.9 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.44 mg |
| Pantothenic acid | 0.29 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Vitamin B-12 | 0.24 ug |
| Vitamin A, RAE | 46.0 ug |
| Retinol | 45.0 ug |
| Carotene, beta | 10.0 ug |
| Vitamin A, IU | 172 iu |
| Vitamin D (D2 + D3), International Units | 34.0 iu |
| Vitamin D (D2 + D3) | 0.80 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.97 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.03 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.16 g |
| SFA 16:0 | 0.42 g |
| SFA 18:0 | 0.20 g |
| Fatty acids, total monounsaturated | 0.44 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.41 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.04 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.13 g |
| Isoleucine | 0.17 g |
| Leucine | 0.27 g |
| Lysine | 0.22 g |
| Methionine | 0.07 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.14 g |
| Valine | 0.19 g |
| Arginine | 0.10 g |
| Histidine | 0.07 g |
| Alanine | 0.10 g |
| Aspartic acid | 0.21 g |
| Glutamic acid | 0.58 g |
| Glycine | 0.06 g |
| Proline | 0.27 g |
| Serine | 0.15 g |
FAQ
Is this the same as traditional stovetop rice pudding?
No. Traditional rice pudding is made by slowly simmering whole rice grains in milk. This is a prepared pudding from a dry mix, which typically uses rice flour or starch for a smoother, more uniform texture and faster preparation.
Why is the sugar listed as 0g if it tastes sweet?
The nutritional data likely reflects the unsweetened dry mix or a specific brand's formulation. Most prepared puddings contain added sugar, so always check the nutrition label of the specific product or mix you are using.
Can I make this with plant-based milk?
Yes, but the nutrition facts will change. Using 2% dairy milk provides protein and calcium. Substituting with most plant-based milks (like almond or oat) will lower the protein content significantly unless you choose a fortified, high-protein variety.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.11 kcal/g · 12% calories from protein · 0.1 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.84 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.