Rice Pudding with Cider-Rhubarb Sauce

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Rice Pudding with Cider-Rhubarb Sauce Ingredients

2 c Cooked long-grain brown rice	1 ds Salt
Butter-flavored cooking	1 lg Egg
1/4 c Sugar	CIDERRHUBARB SAUCE
2 oz Tub-style light cream	1/2 c Thinly sliced fresh or
1/4 c 2% reduced-fat milk	2 tb Apple cider
1/4 c Evaporated skim milk	1 tb Sugar
1/4 ts Vanilla extract

Instructions for Rice Pudding with Cider-Rhubarb Sauce

recipes I just downloaded from Cooking Lights website (sorry, my MC is down right now). You could make this for dessert, then have it for breakfast the next day instead of hot cereal. Just reheat the sauce in the microwave. 1. Preheat oven to 350?. 2. Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray. 3. Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350? for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce. Yield: 4 servings. CALORIES 251 (15% from fat); FAT 4.3g (sat 2g, mono 0.6g, poly 0.3g); PROTEIN 7g; CARB 45.7g; FIBER 0.6g; CHOL 65mg; IRON 1.2mg; SODIUM 124mg; CALC 115mg Cider-Rhubarb Sauce: 1. Combine all ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Yield: 1/4 cup (serving size: 1 tablespoon). Posted to EAT-LF Digest by levya@mindspring.com on May 11, 1998

Main Ingredient: RiceCuisine: Uncategorized

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