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Rice Pudding with Dried Fruit

September 1998

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


Rice Pudding with Dried Fruit Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

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

  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.

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).

Carbohydrate Servings: 3 1/2

Exchanges: 3 1/2 other carbohydrate


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Recipe Categories

Servings
4
Meal/Course
Brunch
Dessert
Holiday
Hanukkah
Passover
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
September 1998
20 minute dinner recipes
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