Apricot and Raisin Rice Pudding
Cooking the rice in milk makes a pudding that's creamy even with lowfat 1% or 2% milk. Dried fruits, especially apricots, add extra calcium; you can also use prunes, figs or dates. The pudding will thicken as it cools; if it gets too thick, stir in a little extra milk.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 300 |
| protein | 10 g |
| fat | 5 g |
| carbohydrate | 55 g |
| calcium. | good source |
-
3 cups (750 mL) milk
1/2 cup (125 mL) short-grain rice
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) raisins
1/4 cup (50 mL) chopped dried apricots
1 egg
1 tsp (5 mL) vanilla
Pinch each cinnamon and nutmeg
Preparation:
In heavy saucepan, bring milk and rice to boil. Reduce heat to low; cover and simmer very gently, stirring occasionally, for 15 minutes.
Stir in sugar, raisins, apricots and sa< cover and simmer gently, stirring occasionally, for about 30 minutes or until rice is very tender.
In bowl, beat egg; stir in 2 cups (500 mL) of rice mixture, then stir entire mixture back into saucepan. Remove pan from heat; stir in vanilla, cinnamon and nutmeg. Cover and let cool for 30 minutes or just until warm.
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