Pumpkin rice pudding cereal
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ½ | cup | Uncooked jasmati rice (??? I used brown rice) |
| 1 | tablespoon | Grated lemon rind |
| 1 | 3-inch cinnamon stick (I used 1/4 t. ground cinnamon) | |
| 1 | cup | Canned pumpkin |
| 1 | cup | Skim milk |
| ½ | cup | Sugar |
| 1 | teaspoon | Pumpkin pie spice |
| 1 | can | (12-oz) evaporated skim milk |
| 1 | large | Egg |
| 2 | larges | Egg whites |
| ½ | cup | Raisins |
| Cooking spray | ||
Directions
Hi! This is from this month's Weight Watcher's magazine. IMHO it's a little too sweet for breakfast, but makes a great dessert! It has a wonderful custardy top layer.
Bring water to a boil in a medium saucepan; add rice, lemon rind and cinnamon stick. Cover, reduce heat to low, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Discard cinnamon stick.
Preheat oven to 325 F.
Combine pumpkin and next 6 ingredients in a large bowl; stir well with a whisk. Stir in rice mixture and raisins. Pour mixture into a 2½ quart casserole coated with cooking spray. Bake at 325 F for 15 minutes, and stir well. Bake an additional 15 minutes, and stir well. Bake 1 hour and 10 minutes (do not stir) or until a knife inserted in center comes out clean.
Serve warm, or chilled. Yield: 6 servings.
Per serving: 251 calories (5% from fat); 10 g protein; 1½ g fat; 50⅘ g carbo; 2½ g fiber; 39 mg chol; 1.9 mg iron; 123 mg sodium; 251 mg calcium Posted to fatfree digest V97 #198 by Peter Denholm <pjemme@...> on Sep 02, 1997