Creamy rice and raisin pudding

Yield: 4 Servings

Measure Ingredient
2 cups Skim milk
2 tablespoons Sugar
1 tablespoon Cornstarch
2 cups Cooked brown rice; (or white)
2 teaspoons Vanilla extract
¼ teaspoon Ground cinnamon
¼ cup Raisins
Ground nutmeg

In a medium saucepan, combine milk, sugar, and cornstarch. Stir to dissolve cornstarch. Add rice. Heat over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir 1 minute. Remove from heat and stir in vanilla, cinnamon, and raisins.

Spoon mixture into a shallow bowl. Sprinkle with nutmeg.

Serving Ideas : Serve warm or hot for breakfast NOTES : Sometimes I add a little artificial sweetener when I am making = it for a dessert. I also like to increase the raisins and cinnamon, but = that is just personal preference.

Recipe by: Lean and Luscious cookbook Posted to recipelu-digest by Donna Lee Theis <theis@...> on Mar 7, 1998

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