Recipes
Vanilla Rice Pudding
Serves 6 (1/2 cup per serving)
Ingredients
| 3 3/4 cups | 1% lowfat chocolate milk |
| 1/2 teaspoon | salt |
| 2/3 cup | uncooked Jasmine rice or other long-grain rice |
| 1 tablespoon | granulated sugar |
| 1 tablespoon | unsweetened cocoa powder |
| 1/3 cup | dried tart cranberries or golden raisins, coarsely chopped (optional) |
| 1 teaspoon | vanilla extract |
| 1/4 cup | vanilla-flavored nonfat light yogurt |
| 1 tablespoon | dried tart cranberries or golden raisins, coarsely chopped (optional) |
Directions
Heat 3 cups chocolate milk and the salt over medium-high heat in heavy medium saucepan just until bubbles begin to form around edge of saucepan. Set aside remaining 3/4 cup of chocolate milk.
Stir in rice, sugar and cocoa powder. Cover and gently simmer over medium-low or low heat for 30 to 40 minutes or just until rice is tender and most of the chocolate milk is absorbed. Remove from heat. Stir in 1/3 cup cranberries, if desired, and the vanilla. Cover and let stand for 5 minutes.
Stir in yogurt and spoon pudding into small dessert dishes. Pour 2 tablespoons remaining chocolate milk over each serving. If desired, garnish each with 1/2 teaspoon chopped cranberries.
Nutrition
Calories 190, Total fat 2g, Sat fat 1g, Trans fat 0g, Cholesterol 5mg, Sodium 300mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 18g, Protein 7g, Vitamin A 6% DV, Riboflavin 16% DV, Niacin 12% DV, Vitamin B12 9%, Vitamin C 2% DV, Calcium 20% DV, Iron 8% DV, Phosphorus 19% DV, Vitamin D 16% DV, Potassium 9% DV, Magnesium 2% DV.