Wednesday, October 10, 2007

Rice Pudding 3 pts per 1/2 cup

Short-grain, starchy white rice, such as Arborio, provides silky texture and creamy consistency for this satisfying dessert with universal appeal.


2 cups cooked Arborio rice or other short-grain rice
3 1/2 cups fat-free milk
1/3 cup sugar
1/4 cup nonfat dry milk obj
1/4 teaspoon salt
2 large eggs, beaten
1/4 cup golden raisins
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

PreparationCombine rice, fat-free milk, sugar, nonfat dry milk, and salt in a large saucepan over medium heat; bring to a simmer. Simmer 30 minutes, stirring occasionally.
Place eggs in a medium bowl. Gradually add half of rice mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan over medium-low heat; cook 2 minutes, stirring constantly. Remove from heat; stir in raisins and vanilla. Spoon 1/2 cup pudding into each of 8 bowls. Sprinkle 1/8 teaspoon cinnamon over each serving.
8 servings
Nutritional Information
CALORIES 176(7% from fat); FAT 1.4g (sat 0.4g,mono 0.5g,poly 0.2g); PROTEIN 7.6g; CHOLESTEROL 54mg; CALCIUM 151mg; SODIUM 160mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 33g
Bruce Weinstein and Mark Scarbrough ,

Cooking Light, OCTOBER 2007

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