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Sun, Feb 11 2018 - 12:55 AM

Recipe of the Week

2018-02-11 03:52:45

Fruity Rice Pudding

1 cup water
1/3 cup uncooked, long-grain rice
1 tbsp butter
1/8 tsp salt
1 can (15 ounces) fruit, lite if possible
2 tsp cornstarch
1/2 cup fat-free milk
1/2 cup 100% spreadable fruit or preserves
1/2 tsp ground cinnamon (optional, but it tastes really good when you're making this recipe with peaches)

1.In a saucepan boil together the water, rice, butter, and salt. Reduce the heat, then cover and simmer for 15-20 minutes, or until the rice is done. It's okay if there's extra liquid.

2. If you're using canned fruit, drain the canned fruit, setting aside 1/3 cup of the juice. (If you're using fresh fruit, set aside 10 or so ounces and use juice from another source.) Mix the juice with the cornstarch and milk. Add it to the rice, bring it all to a boil, then stir for 2 minutes or until thickened.

3. Remove the saucepan from heat, and then fold in the spreadable fruit or preserves, as well as the cinnamon if you decide to use it. Cool it to room temperature.

4. Chop up the canned or fresh fruit, then add to the pudding. You can stir the fruit in or layer the fruit and the pudding together. Enjoy!

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praizeop2 - 11 months ago

Even though I was never a fan of rice pudding as a child, I have to admit... this sounds really good! Blessings ~ Sarah