Rice Pudding With Cider-rhubarb Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | Cooked long-grain brown rice |
| Butter-flavored cooking | ||
| spray | ||
| 1/4 | c | Sugar |
| 2 | oz | Tub-style light cream |
| cheese about 1/2 cup | ||
| 1/4 | c | 2% reduced-fat milk |
| 1/4 | c | Evaporated skim milk |
| 1/4 | t | Vanilla extract |
| 1 | ds | Salt |
| 1 | Egg | |
| 1/2 | c | Thinly sliced fresh or |
| frozen rhubarb thawed | ||
| 2 | T | Apple cider |
| 1 | T | Sugar |
INSTRUCTIONS
recipes I just downloaded from Cooking Light's website (sorry, my MC is down right now). You could make this for dessert, then have it for breakfast the next day instead of hot cereal. Just reheat the sauce in the microwave. Preheat oven to 350ø. Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray. Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350ø for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce. Yield: 4 servings. CALORIES 251 (15% from fat); FAT 4.3g (sat 2g, mono 0.6g, poly 0.3g); PROTEIN 7g; CARB 45.7g; FIBER 0.6g; CHOL 65mg; IRON 1.2mg; SODIUM 124mg; CALC 115mg Cider-Rhubarb Sauce: Combine all ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Yield: 1/4 cup (serving size: 1 tablespoon). Posted to EAT-LF Digest by levya@mindspring.com on May 11, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2461
Calories From Fat: 586
Total Fat: 67.3g
Cholesterol: 340.6mg
Sodium: 2992.8mg
Potassium: 406.8mg
Carbohydrates: 396.5g
Fiber: 24g
Sugar: 67.4g
Protein: 97.7g