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Health Information Library Recipes Fruited rice pudding

Fruited rice pudding

Nutrition Facts

Serving Size About 1/2 cup
Calories 257

Amount Per Serving
Monounsaturated fat < 0.5 g
Saturated fat < 0.5 g
Total fat 1 g
Sodium 193 mg
Cholesterol 5 mg
Dietary fiber 1 g
Protein 17 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Make this fruited rice pudding ahead of time, refrigerate and serve cold. Or serve this dessert warm, right from the oven.

Ingredients

(Serves 8)
  • 2 cups water
  • 1 cup long-grain brown rice
  • 4 cups evaporated fat-free milk
  • 1/2 cup brown sugar
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 1/4 cup crushed pineapple
  • 1/4 cup raisins
  • 1/4 cup dried apricots, chopped

Directions

In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook about 10 minutes. Pour into a colander and drain thoroughly.

In the same saucepan, add the evaporated milk and brown sugar. Cook until hot. Add the cooked rice, lemon zest and vanilla extract. Simmer over low heat until the mixture is thick and the rice is tender, about 30 minutes. Remove from the heat and cool.

In a small bowl, whisk together the egg whites. Pour into the rice mixture. Add the pineapple, raisins and apricots. Stir until well blended.

Heat the oven to 325 F. Lightly coat a baking dish with cooking spray. Spoon the pudding and fruit mixture into the baking dish. Bake until the pudding is set, about 20 minutes. Serve warm or cold.

Last Updated: April 19th, 2016