Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Milk |
| ½ cup | Short-grain rice |
| ¼ cup | Granulated sugar |
| ¼ cup | Raisins |
| ¼ cup | Dried apricots, chopped |
| ¼ teaspoon | Salt |
| 1 | Egg |
| 1 teaspoon | Vanilla |
| 1 pinch | Cinnamom |
| 1 pinch | Nutmeg |
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 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.
You can serve this pudding warm or refrigerate it until it's chilled.
Per serving: about 300 calories, 10 g Protein, 5 g fat, 55 g carbohydrate
Source: Canadian Living magazine Jan 95 Presented in article by Carol Ferguson: "Health & Well-Fare: Calcium: Are You Getting Enough?" [-=PAM=-] PA_Meadows@...