Wednesday, 22 May 2013

Rice Pudding

Yield: 6 Servings

1/2 c White rice;
1/4 c Water;
2 c Skim milk;
1/4 c Sugar;
1 ts Vanilla extract;
1/2 c Raisins;

Cook the rice in 3/4 c water over medium heat until tender, about 45 minutes. Add the skim milk and sugar. Cook slowly over low heat until thickened, about 30 minutes. Cook. Add the vanilla and raisins and spoon into six serving dishes. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FRUIT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 189; PRO: 4g; CAR: 28g; FAT: 2g; SOD: 283mg;

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