Yield: 4 Servings
|½ cup||Arborio rice|
|2¼ cup||Skim milk|
|¼ cup||Dried cranberries|
|¼ cup||Dried apricots; chopped|
|2 teaspoons||Vanilla extract|
|Fresh nutmeg; grated|
Recipe by: The Eating Well Rush Hour Cookbook p127 Whisk rice, sugar, cornstarch and salt in heavy saucepan. Gradually stir in milk. Bring to a simmer over high heat, stirring constanly. Reduce hea t to low and simmer slowly, stirring often, until the rice is tender and the pudding is creamy, about 20 min. Remove from heat and stir in cranber ries, apricots and vanilla. Cover the pan and let sit for 10 minutes, or until ready to serve.
Spoon into bowls and top w/ freshly grated nutmeg.