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Sweet milk-and-rice pudding flavored with coffee
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Coffee rice pudding (200 g) has 256 calories. That works out to 128 calories per 100 g. It contains 44.2 g of carbs, 6.8 g of protein, 5.8 g of fat and 0.6 g of fiber. Its 0.6 µg of B12 covers 27% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 200 g
256
KCAL / 200G
Carbs
44.2g
· 16% DV
Protein
6.8g
· 14% DV
Fat
5.8g
· 7% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 69% · Protein 11% · Fat 20%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 3.4 g | 17% |
| Trans fat | 0.16 g | |
| Sodium | 84 mg | 4% |
| Total carbohydrate | 44.2 g | 16% |
| Fiber | 0.6 g | 2% |
| Protein | 6.8 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 256 kcal |
| 1 tablespoon (shredded) | 20 g | 26 kcal |
| 1 piece (mini) | 90 g | 115 kcal |
| 100 g | 100 g | 128 kcal |
| 1 serving (small) | 120 g | 154 kcal |
| 1 cup (small) | 160 g | 205 kcal |
| 1 serving (medium) | 200 g | 256 kcal |
| 1 cup (large) | 260 g | 333 kcal |
| 1 serving (large) | 300 g | 384 kcal |
Calculated from 128 calories per 100 g.
Coffee rice pudding is made with rice, milk, sugar and coffee. The rice is simmered until tender, then cooked with the milk and sweetener; coffee is stirred in to give the pudding its distinct roasted flavor.
For creamy coffee rice pudding, cook the rice until very tender and stir the mixture regularly as the milk thickens. Add coffee near the end so its flavor stays noticeable without overcooking the pudding.
Yes, leftover cooked rice can be used for coffee rice pudding. Simmer it with milk until soft and creamy, stirring often so it does not stick; add coffee and sweetener once the rice has absorbed some of the milk.
Yes, coffee rice pudding contains caffeine when it is made with regular coffee. The amount varies with the type and quantity of coffee, so use decaffeinated coffee if you want the flavor with less caffeine.
Yes, coffee rice pudding can be served warm, although it is commonly chilled. Warm pudding will be looser; chilling it allows the rice and milk mixture to thicken and the coffee flavor to mellow.
Coffee rice pudding is often too thin because the rice has not cooked long enough or the milk mixture has not reduced sufficiently. Simmer it gently until the rice is tender, then let it cool, as it thickens further when chilled.
Keep coffee rice pudding covered in the refrigerator and eat it within a few days. Do not leave it sitting out for an extended time, since milk-based desserts can spoil; use a clean spoon when serving.
Yes, coffee rice pudding can be frozen, but thawing may make the milk separate and the rice grainy. Refrigerating it is better for texture; if frozen, thaw it in the refrigerator and stir well before serving.
Cinnamon, cocoa powder or a few chocolate shavings pair well with coffee rice pudding. Add toppings just before serving so they stay fragrant and do not soften on the chilled surface.
Yes, decaffeinated coffee works well in coffee rice pudding and keeps the roasted coffee flavor while reducing caffeine. Dissolve instant decaf into the milk, or use a small amount of strong brewed decaf.
Vitamins
B12
0.64µg · 27% DV
B2
0.24mg · 18% DV
B5
0.64mg · 13% DV
Biotin
2.4µg · 8% DV
Minerals
Phosphorus
168mg · 24% DV
Calcium
204mg · 20% DV
Iodine
16µg · 11% DV
Selenium
5.2µg · 9% DV
Potassium ⭐
276mg · 8% DV
Sodium
84mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 256 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coffee rice pudding is a coffee-flavoured take on rice pudding, made by cooking rice with milk and sugar until creamy. It draws on sütlaç, the familiar Turkish milk-and-rice dessert, with coffee adding a roasted note to the gentle sweetness.
Serve it chilled in small bowls, often as a dessert after a meal; a little cinnamon can complement the coffee if you like. It is chiefly a sweet, carbohydrate-rich pudding, with some protein from the milk. For a lighter finish, keep the portion modest or reduce the sugar when making it at home.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.4g
MONOUNSATURATED
1.6g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.