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

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Ingredients

Directions

  • 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

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;

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