Rice Pudding with Dried Fruits

Rice Pudding with Dried Fruits

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From the EatingWell Kitchen

Arborio rice, available in most large supermarkets, makes an especially creamy version of this rice pudding. Use your favorite combination of dried fruits for the cranberries and apricots if you wish.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1/2 cup medium-grain rice, preferably arborio
  • 1/3 cup sugar
  • 1/2 teaspoon cornstarch
  • Pinch of salt
  • 2 1/4 cups low-fat milk
  • 1/4 cup dried cranberries, or raisins
  • 1/4 cup chopped dried apricots
  • 2 teaspoons vanilla extract
  • Freshly grated nutmeg to taste

Preparation

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  1. Combine rice, sugar, cornstarch and salt in a heavy saucepan. Gradually stir in milk. Bring to a simmer over high heat, stirring constantly. Reduce heat to low and simmer gently, stirring often, until the rice is tender and the pudding is creamy, about 20 minutes. Remove from the heat as stir in cranberries (or raisins), apricots and vanilla. Cover the pan and let stand for 10 minutes, or until ready to serve.
  2. Microwave Variation:
  3. Combine rice, sugar, cornstarch and salt in a 3-quart or larger casserole dish. Gradually stir in milk. Cover with a lid or vented plastic wrap and microwave on High until the mixture is simmering, about 5 minutes. Stir, cover and microwave on Medium until the rice is tender and the pudding is creamy, about 30 minutes. Stir in cranberries (or raisins), apricots and vanilla. Cover and let stand for 10 minutes, or until ready to serve.
  4. Spoon into individual bowls and top with freshly grated nutmeg.

Nutrition information

  • Per serving: 254 calories; 1 g fat(1 g sat); 1 g fiber; 54 g carbohydrates; 6 g protein; 7 mcg folate; 7 mg cholesterol; 33 g sugars; 364 IU vitamin A; 0 mg vitamin C; 180 mg calcium; 0 mg iron; 103 mg sodium; 304 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1/2 starch, 1/2 reduced-fat milk, 2 other carbohydrate

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