Fruited Rice Pudding
Yield
6 servingsPrep
20 minCook
50 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
milk, skim
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | cup |
brown sugar
plue 1 tbsp |
*
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
long grain rice
|
|
| 1 | x |
egg yolks
at room temperature |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | pound |
nectarines
pitted and diced |
|
| ½ | pound |
plums
pitted and diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
milk, skim
|
|
| 1.3 | ml |
cinnamon
|
|
| 59 | ml |
brown sugar
plue 1 tbsp |
*
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
long grain rice
|
|
| 1 | x |
egg yolks
at room temperature |
*
|
| 5 | ml |
vanilla extract
|
|
| 226.8 | g |
nectarines
pitted and diced |
|
| 226.8 | g |
plums
pitted and diced |
|
Directions
In medium saucepan, bring milk, cinnamon, ¼ cup brown sugar and salt to boiling.
Stir in rice. Reduce heat to low; cover, simmer 35 to 45 minutes or until rice is tender. Stir occasionally.
In small bowl, beat egg yolk. Stir in ⅓ cup hot rice mixture into egg yolk.
Slowly pour egg mixture back into rice mixture, stirring rapidly.
Cook, stirring constantly, 5 minutes or until mixture thickens.
Remove saucepan from heat. Stir in vanilla.
Serve warm or cover surface of rice with plastic wrap.
Chill until ready to serve.
Meanwhile, toss fruit with remaining 1 tablespoon brown sugar; let stand 15 minutes.
Spoon rice pudding into dessert bowls; top with fruit.
Serve any remaining fruit on the side, if desired.
Makes 6 servings
