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Title: Cinnamon-Scented Rice Pudding
Categories: Dessert
Yield: 6 Servings
| 3 1/2 | c | 2% low-fat milk, divided |
| 1/2 | c | Short-grain rice, uncooked |
| 1/3 | c | Sugar |
| 1 | tb | Margarine |
| 1 | Strip lemon rind, (3-inch) | |
| 1 | Stick cinnamon, (3-inch) | |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1/4 | c | Golden raisins |
Combine 3 cups milk, uncooked rice, and next 4 ingredients in a medium saucepan. Bring rice mixture to a boil over medium-high heat. Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Combine remaining 1/2 cup milk and egg, stirring with a wire whisk. Gradually stir about one fourth of hot rice mixture into the egg mixture; add back to the rice mixture, and stir well.
Reduce heat, and simmer, uncovered, 40 minutes, stirring occasionally. Remove from heat; discard lemon rind and cinnamon stick. Stir in vanilla and raisins. Yield: 6 servings (serving size: 1/2 cup).
Per serving: 223 Calories; 5g Fat (22% calories from fat); 7g Protein; 37g Carbohydrate; 41 mg Cholesterol; 103mg Sodium Recipe by: Cooking Light, Jan/Feb 1993, page 60
By igor@digex.net on Jan 28, 1997.
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