Apple-raisin rice pudding

Yield: 6 servings

Measure Ingredient
\N \N Vegetable cooking spray
½ cup Chopped apples
½ cup Raisins
3 cups + 2 tsp skim milk, divided
½ cup + 1 T sugar, divided
⅓ cup Short-grain rice, uncooked
1 tablespoon Cornstarch
1 \N Egg, lightly beaten
1 teaspoon Vanilla
½ teaspoon 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, ½ 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; 6½ gm protein; 1½ gm fat (½ mg saturated fat); 48⅒ 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 Submitted By LINDA FIELDS On 01-11-95

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