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Rice Pudding with Dried Fruit

Rice Pudding with Dried Fruit

Name: Rice Pudding with Dried Fruit
Total time: 30 min
Ingredients: 1 ½ cups cooked white rice; 2 cups low-fat milk; 1/2 cup dried fruit, (raisins, cranberries, cherries or chopped apricots); ¼ cup sugar; 1 cinnamon stick; 1 1-by-3-inch strip lemon zest; ½ teaspoon vanilla extract

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A perfect use for leftover cooked rice, this creamy pudding is infused with fragrant lemon zest and cinnamon. Source: EatingWell Magazine, September 1998

EatingWell Test Kitchen

Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Heart Healthy

Low Sodium

Low Fat

Nutrition Info

Ingredients

1 ½ cups cooked white rice
2 cups low-fat milk
1/2 cup dried fruit, (raisins, cranberries, cherries or chopped apricots)
¼ cup sugar
1 cinnamon stick
1 1-by-3-inch strip lemon zest
½ teaspoon vanilla extract

Directions

Step 1

Combine rice, milk, dried fruit, sugar, cinnamon stick and one 1-by-3-inch strip of lemon zest in a large saucepan. Bring to a simmer, stirring, over medium heat. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 25 minutes. Stir in vanilla. Cool, stirring occasionally. Remove cinnamon stick and lemon zest. Serve warm or cold.

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Nutrition Facts

Per Serving:

246 calories; 1.4 g total fat; 0.8 g saturated fat; 6 mg cholesterol; 56 mg sodium. 340 mg potassium; 53 g carbohydrates; 0.9 g fiber; 30 g sugar; 6.3 g protein; 239 IU vitamin a iu; 75 mcg folate; 164 mg calcium; 1 mg iron; 28 mg magnesium;

Exchanges:

3 1/2 other carbohydrate

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