| 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 <reggie@reggie.com>
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 18,
1999, converted by MM_Buster v2.0l.
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