A perfect use for leftover cooked rice, this creamy pudding is infused with fragrant lemon zest and cinnamon.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 1998


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

246.4 calories; protein 6.3g 13% DV; carbohydrates 53g 17% DV; exchange other carbs 3.5; dietary fiber 0.9g 4% DV; sugars 29.8g; fat 1.4g 2% DV; saturated fat 0.8g 4% DV; cholesterol 6.1mg 2% DV; vitamin a iu 239.1IU 5% DV; vitamin c 0.4mg 1% DV; folate 74.7mcg 19% DV; calcium 163.8mg 16% DV; iron 1.4mg 8% DV; magnesium 28.4mg 10% DV; potassium 340mg 10% DV; sodium 55.8mg 2% DV; thiamin 0.2mg 16% DV.