Rich & Cream Rice Pudding
Source of Recipe
BBR
Recipe Introduction
From 1995 Issue of Homemakers Magazine (Canada
List of Ingredients
2 1/2 cups Skim Milk (I used 2%)
1 can (285 ml) 2% Evaporated Milk
(1 1/2 cups)
1/2 cup short grain rice
1/3 cup raisins
1/4 cup packed Brown Sugar (I use
1/3 cup white sugar)
Pinch of grated nutmet
1 tsp Vanilla
Recipe
In heavy saucepan, combine skim milk (or 2%) rice raisins, sugar and nutmeg. Bring to a boil over medium high heat, stirring twice. Reduce heat to low, simmer, covered 30 to 40 minutes, stirring occasionally, until rice has absorbed most of the milk. Remove lid, simmer 2 to 3 minutes or until thick and creamy. Remove saucepan from heat, let stand 10 minutes . Stir in vanilla.
* I found using brown sugar too sweet.
Per seriving 327 calories, 3 g fat, excellent source of calcium (as per the recipe, without my changes
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