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Title: Apple-Raisin Rice Pudding
Categories: Pudding Lowfat
Yield: 6 Servings
| Vegetable cooking spray | ||
| 1/2 | c | Chopped apples |
| 1/2 | c | Raisins |
| 3 | c | + 2 tsp skim milk, divided |
| 1/2 | c | + 1 T sugar, divided |
| 1/3 | c | Short-grain rice, uncooked |
| 1 | tb | Cornstarch |
| 1 | Egg, lightly beaten | |
| 1 | ts | Vanilla |
| 1/2 | ts | Cinnamon |
Coat a medium nonstick skillet with cooking spray. Place skillet over medium high heat until hot.Add apples and raisins; saute 1 minute. Set aside.
Combine 3 cups milk, 1/2 c sugar, and rice in a large saucepan; bring to boil. Cover, reduce heat, and simmer 15 minutes. Combine cornstarch and remaining 2 tsps. of milk, stirring well; add to the rice mixture. Bring to boil, and cook 1 minute, stirring occasionally. Remove from heat.
Gradually stir in about 1/4th of the hot rice mixture into the egg; add to remaining hot mixture, stirring constantly. Stir in apple mixture and vanilla.
Pour rice mixture into a 1 quart baking dish coated with cooking spray. Combine remaining 1 T sugar and cinnamon; sprinkle over rice mixture. Place baking dish in a large shallow pan; add hot water to pan to a depth of 1 inch. Bake at 325F for 1 hour and 15 minutes. Remove dish from water; let cool 30 minutes before serving.
Per serving: 228 calories; 6.5 gm protein; 1.5 gm fat (.5 mg saturated fat); 48.1 gm carbohydrate; 1.3 gm fiber; 39 mg cholesterol; 1 mg iron; 78 mg sodium; 167 mg calcium.
Source: Cooking Light Annual Cookbook, 1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120
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