Vanilla Rice Pudding (adapted)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegetarian | Desserts, Fruits, Rice | 4 | Servings |
INGREDIENTS
| 2 | c | Cooked brown rice or white |
| rice | ||
| 8 | oz | Fat free vanilla yogurt |
| 1/2 | c | Raisins |
| 2 | T | Log Cabin reduced calorie |
| syrup | ||
| 1/2 | t | Ground cinnamon |
INSTRUCTIONS
If using freshly cooked rice, cool for 5 minutes in pan, then stir in remaining ingredients. If using left over rice, warm in microwave, then stir in remaining ingredients. Pack into custard cups or a serving bowl and serve warm or cold. The original recipe used lowfat vanilla yogurt and maple syrup. Recipe by: Vegetarian Times Magazine, June 1999 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on May 25, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 2.8mg
Sodium: 41.6mg
Potassium: 285.1mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 20g
Protein: 3.4g