| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Fruits | Low fat, Pasta | 4 | servings | |
INGREDIENTS
| 4 | c | Skim Milk; Divided |
| 1 | c | Rice; Uncooked Med-Grain |
| 1/3 | c | Sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground Cinnamon |
| 3/4 | c | Cherries; dried, Quartered Fig Or Other Dried Fruit |
| 1/2 | c | Whole Milk |
| 1/4 | ts | Vanilla Extract |
INSTRUCTIONS
Combine 3 cups skim milk, rice, sugar, salt and cinnamon in a 2- to 3-quart saucepan. Cook over medium heat 12-15 minutes, stirring occasionally or until mixture thickens slightly. Add remaining 1 cup skim milk and dried fruit. Cook 12-15 minutes, stirring constantly, until mixture slowly boils and thickens. Add whole milk and cook, stirring, 5 to 7 minutes until pudding is thick and creamy. Remove from heat. Add vanilla; stir. Spoon into individual serving bowls. Good for brunch or as a hearty dessert after a light meal. Serves 4. Per serving: 431 calories, 14g protein, 2g fat, 9mg cholesterol, 294mg sodium. Published 1/31/96 in the San Jose Mercury News. Copied with permission. Entered into MasterCook by Reggie Dwork <[email protected]> Posted to EAT-LF Digest by Reggie Dwork <[email protected]> on Feb 18, 1999, converted by MM_Buster v2.0l.
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