Rice Pudding with Dried Fruit

From EatingWell: September 1998 — Subscribe Now!

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

4 servings, 3/4 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

1 1/2 cups cooked white rice
2 cups low-fat milk
1/2 cup dried fruit, (raisins, cranberries, cherries or chopped apricots)
1/4 cup sugar
1 cinnamon stick
1 1-by-3-inch strip lemon zest
1/2 teaspoon vanilla extract

Preparation

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

Per serving: 250 calories; 1 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 53 g carbohydrates; 7 g protein; 1 g fiber; 67 mg sodium; 157 mg potassium.

Nutrition Bonus: Folate (17% daily value), Calcium (16% dv).

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 other carbohydrate