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Name: Fruited Rice Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 lb Nectarines and/or plums,; 1/4 c Plus 1 Tbsp brown sugar; 1/4 ts Salt; Temperature; 1 ts Vanilla; 1/4 ts Ground cimmamon; 4 c Skim milk; 1 Egg yolk, at room; Pitted and diced; 1/2 c Long grain rice

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INGREDIENTS

1 lb Nectarines and/or plums,
1/4 c Plus 1 Tbsp brown sugar
1/4 ts Salt
Temperature
1 ts Vanilla
1/4 ts Ground cimmamon
4 c Skim milk
1 Egg yolk, at room
Pitted and diced
1/2 c Long grain rice

Servings

INSTRUCTIONS

Makes 6 servings In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to boiling. Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or until rice is tender. Stir occasionally. In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly. Cook, stirring constantly, 5 minutes or until mixture thickens. Remove saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice with plastic wrap. Chill until ready to serve. Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15 minutes. Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining fruit on the side, if desired. Womans World From the collection of Jim Vorheis

NOTES

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Fruited Rice Pudding

1 lb Nectarines and/or plums,
1/4 c Plus 1 Tbsp brown sugar
1/4 ts Salt
 Temperature
1 ts Vanilla
1/4 ts Ground cimmamon
4 c Skim milk
1 Egg yolk, at room
 Pitted and diced
1/2 c Long grain rice

Makes 6 servings    In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to  boiling.  Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or  until rice is tender.  Stir occasionally.    In small bowl, beat egg yolk.  Stir in 1/3 cup hot rice mixture into egg  yolk.  Slowly pour egg mixture back into rice mixture, stirring rapidly.  Cook, stirring constantly, 5 minutes or until mixture thickens. Remove  saucepan from heat.  Stir in vanilla. Serve warm or cover surface of rice  with plastic wrap. Chill until ready to serve.    Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15  minutes.    Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining  fruit on the side, if desired.    Womans World From the collection of Jim Vorheis

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 6 Servings

Calories: 156
Calories from Fat: 8 (5%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 6.6mg		2 %
Sodium 172.1mg		6 %
Potassium 573.8mg		15 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 23.7g
Protein 12g		17 %
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: 156

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