Rice pudding has a long history of being recommended to relieve stomach ailments. The basic rice pudding recipe consists of rice, milk, sugar, vanilla and/or cinnamon and a touch of salt. Eggs or egg yolks are sometimes added, as well as raisins. The nutritional values provided are for a 4-oz serving size (113 g) of refrigerated, ready-to-eat rice pudding.
Protein, Carbohydrates, Fiber
One serving of basic rice pudding contains 4 g of protein and 21.9 g of total carbohydrates. It also supplies 1 g of dietary fiber, which represents 4 percent of the recommended daily value (DV).
Vitamins
Rice pudding provides a variety of B vitamins, including riboflavin (0.1 mg, 5 percent DV), pantothenic acid (0.4 mg, 4 percent DV) and vitamin B12 (0.2 mcg, 3 percent DV). You'll also gain 1 to 2 percent DV of thiamin (.02 mg), niacin (0.2 mg), vitamin B6 (.05 mg) and folate (4.5 mcg). Rice pudding provides 89 IU of vitamin A (2 percent DV).
Minerals
Rice pudding supplies all the essential dietary minerals. Milk contributes calcium (58.8 mg or 6 percent DV). The combined ingredients supply 8 percent DV of phosphorus (76.8 mg) and selenium (5.4 mcg). One serving provides 0.1 mg of manganese (7 percent DV) and 0.6 mg of zinc (4 percent DV). Even though they're smaller amounts, rice pudding also contains iron (0.1 mg), magnesium (9.0 mg) and potassium (67.8 mg).
Essential Fatty Acids
Omega-3 and omega-6 fatty acids are called essential because they must be obtained through dietary sources. These important polyunsaturated fats are needed for visual and neurological development, and they decrease your risk of cardiovascular disease and heart attack. Rice pudding contains .05 g of omega-3 and .09 g of omega-6 fatty acids. These values represent 3 to 4.5 percent of the recommended daily intake for omega-3 and ½ to ¾ percent for omega-6.
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