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Rice Pudding with Dried Fruit
Rice Pudding with Dried Fruit
0 Reviews
From: EatingWell Magazine, September 1998
A perfect use for leftover cooked rice, this creamy pudding is infused with fragrant lemon zest and cinnamon.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups cooked white rice
- 2 cups low-fat milk
- ½ 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
Preparation
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Active
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Ready In
- 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.
- Per serving: 246 calories; 1 g fat(1 g sat); 1 g fiber; 53 g carbohydrates; 6 g protein; 75 mcg folate; 6 mg cholesterol; 30 g sugars; 239 IU vitamin A; 0 mg vitamin C; 164 mg calcium; 1 mg iron; 56 mg sodium; 340 mg potassium
- Carbohydrate Servings: 3½
- Exchanges: 3½ other carbohydrate
