Pina colada rice pudding
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Long Grain White Rice (Not |
| Converted) | ||
| ½ | cup | Frozen Pina Colada Mixer |
| Concentrate, thawed | ||
| 1½ | cup | Milk |
| 1 | Egg | |
| 1 | tablespoon | Dark Rum |
| ½ | teaspoon | Lemon Juice |
Directions
Cook rice in medium size saucepan following package directions. Stir in pina colada concentrate and milk. Bring to boiling over medium heat. Lower heat; cover and simmer 30 minutes or until the rice is very soft and the mixture thickens. (Use a very low heat to avoid scorching.) Beat egg slightly in small bowl. Stir in a little hot mixture. Return to saucepan; cook 1 minute, stirring constantly. Do not let boil. Remove saucepan from stove. Stir in rum and lemon juice. Pour into serving bowl. Cool to room temperature. Refrigerate until serving time.
Nutrient Value Per Serving: 138 Calories, 4 g Protein, 2 g Fat, 26 g Carbohydrate, 31 mg Sodium and 38 mg Cholesterol.
Exchanges: ¾ Starch/Bread, 1 Fruit, ¼ Medium-Fat Meat and ½ Fat.
Recipe From "Family Circle" magazine 2/1/92. Posted by Anne Marie Chiappetta.
Submitted By LAWRENCE KELLIE On 12-23-94