Apricot and Raisin Rice Pudding

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 3 cups milk
  • 1/2 cup short-grain rice
  • 1/4 cup granulated sugar
  • 1/4 cup raisin
  • 1/4 cup chopped dried apricot
  • 1 egg
  • 1 teaspoon vanilla
  • 1 pinch cinnamon
  • 1 pinch nutmeg

Method

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 salt ; 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.

Nutritional facts <b>Per serving:</b> about

  • Protein 10 g
  • Calories 300.0
  • Total fat 5 g
  • Total carbohydrate 55 g
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Apricot and Raisin Rice Pudding

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