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Name: Carob Rice Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Freshly grated nutmeg; 4 c Cooked brown or basmati rice; 1 tb Ground cinnamon; 1/4 c Honey or maple syrup or; 1 1/2 c Nonfat milk; 3 Eggs lightly beaten; 1/4 c Roasted carob powder; 2 tb Grated fresh orange peel; 1/2 c Currants or dried; 1 tb Vanilla

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INGREDIENTS

1 ts Freshly grated nutmeg
4 c Cooked brown or basmati rice
1 tb Ground cinnamon
1/4 c Honey or maple syrup or
1 1/2 c Nonfat milk
3 Eggs ; lightly beaten
1/4 c Roasted carob powder
2 tb Grated fresh orange peel
1/2 c Currants or dried
1 tb Vanilla

Servings

INSTRUCTIONS

Preheat oven to 300 degrees. Whisk together honey, carob powder, vanilla, milk, eggs, nutmeg and cinnamon in medium bowl. Stir in cooked rice, currants and grated orange peel. Spoon into lightly oiled 2-quart baking dish. Bake 1 hour or until liquid is absorbed and pudding is lightly browned on top. Yield: 6 servings. By Mary Carroll Recipe by: St. Louis Post-Dispatch 4/15/96 Posted to JEWISH-FOOD digest by Nancy Berry on Feb 04, 1999,

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Nutrition

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Serving Size: 1 Serving (185g)
Recipe Makes: 6 servings

Calories: 210
Calories from Fat: 114 (54%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.7g
Cholesterol 529.9mg		163 %
Sodium 204.5mg		7 %
Potassium 270.5mg		7 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 4.4g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 210

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