Fruit and Rice Pudding

This is a lower-fat version of a soothing favorite, speckled with dried fruit bits that plump up in the oven.

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  • prep time 45 min
  • total time 1 hr 50 min
  • ingredients 7
  • servings 6
 

Ingredients

2
cups cooked brown rice (cooked as directed on package)
1 1/2
cups skim milk
1/2
cup dried fruit bits
1/4
cup firmly packed brown sugar
1/4
teaspoon cinnamon
1/2
cup refrigerated or frozen fat-free egg product, thawed, or 2 eggs
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. While rice is cooking, in small saucepan, heat milk over low heat until very warm. DO NOT BOIL. Remove from heat.
  • 2 In ungreased 1 1/2-quart casserole, combine warm milk and all remaining ingredients. Stir in cooked rice. Place casserole in 13x9-inch pan; place in oven. Pour boiling water into pan around casserole to a depth of 1 inch.
  • 3 Bake at 350°F. for 40 minutes. Carefully stir pudding; bake an additional 15 to 25 minutes or until knife inserted in center comes out clean. Serve warm.
  • 1 Heat oven to 350°F. While rice is cooking, in small saucepan, heat milk over low heat until very warm. DO NOT BOIL. Remove from heat.
  • 2 In ungreased 1 1/2-quart casserole, combine warm milk and all remaining ingredients. Stir in cooked rice. Place casserole in 13x9-inch pan; place in oven. Pour boiling water into pan around casserole to a depth of 1 inch.
  • 3 Bake at 350°F. for 40 minutes. Carefully stir pudding; bake an additional 15 to 25 minutes or until knife inserted in center comes out clean. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
70mg
70%;
% Daily Value*:
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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