Title: Rice Pudding with Cider-Rhubarb Sauce
Categories: Dessert Pudding Fruit
Yield: 4 Servings

2	c	Cooked long-grain brown
		Rice
		Butter-flavored cooking
		Spray
1/4	c	Sugar
2	oz	Tub-style light cream cheese
		(about 1/2 cup)
1/4	c	2% reduced-fat milk
1/4	c	Evaporated skim milk
1/4	ts	Vanilla extract
		Salt (dash)
1	lg	Egg

CIDER-RHUBARB SAUCE: 1/2 cup thinly sliced fresh or thawed frozen rhubarb 2 Tbl apple cider 1 Tbl sugar

Preheat the oven to 350F. Coat four 4-ounce ramekins with cooking spray. Spoon 1/2 cup of rice into each.

Combine the sugar and cream cheese in a medium bowl and beat with an electric mixer at medium speed until smooth. Add the milks, vanilla, salt and egg; beat well. Divide the mixture evenly among the prepared ramekins. Place the ramekins in a 13- x 9-inch baking dish and add 1 inch of hot water to the dish. Bake for 40 minutes or until the custard is set. Remove the ramekins from the baking dish. Drizzle each with 1 tablespoon of the Cider-Rhubarb Sauce before serving.

CIDER-RHUBARB SAUCE: Combine all of the ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring occasionally.

Makes 4 servings.

Per serving: 251 Calories (15% from Fat); 4.3 g Fat (2 g Sat, 0.6 g Mono, 0.3 g Poly); 7 g Protein; 45.7 g Carbohydrates; 0.6 g Fiber; 1.2 mg Iron; 65 mg Cholesterol; 124 mg Sodium; 115 mg Calcium.

[Going Strong; Elizabeth Taliaferro] [Cooking Light; May 1998]

Posted by Fred Peters.

RICE PUDDING:

From: Fred Peters Date: 08-07-98 (20:44) The Neverending Bbs (286) Fido-Natio

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