Rice Pudding

  • Yield: 2 cups

Ingredients

1 1/2cups cooked white rice
2cups skim milk, divided
1/3cup sugar
dash salt
1-- egg, beaten
1tablespoon butter
1teaspoon vanilla extract

Instructions

  1. In medium pot, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat, stirring, until thick andcreamy, 15 to 20 minutes.
  2. In bowl, combine remaining 1/2 cup milk and beaten egg.  Gradually pour some of the hot mixture, stirring, into milk-egg mixture.  Return to pot.  Bring to boil, stirring constantly, and cook until thickened, several minutes. 
  3. Remove from heat and stir in butter and vanilla. Mixture thickens as it cools.
Note:  To reheat, stir in milk until creamy consistency. Can be reheated inmicrowave.
 
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
 

Nutritional Info *per serving

  • Calories 231
  • Fat 5g
  • Saturated Fat 3g
  • Cholesterol 63mg
  • Sodium 122mg
  • Fiber 0g
  • Sugars 23g
  • Protein 7g