Recipes
Vanilla Rice Pudding
| Chocolate Egg Cream |
| Chocolate Fruit Dunkers |
| Papaya Shake |
| Tropical Cool Down |
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.