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Rice Pudding with Blueberry Compote

Rice Pudding with Blueberry Compote Categories:
Nb persons: 8
Yield: 1/2 cup
Preparation time:
Total time:
Source:

This is so yummy! A nice sweet treat, but healthy. Preheat oven to 375 degrees
    2 cups  water
1 cue arborio rice
    3 cups  vanilla soy milk
    1/4 cup  sugar, ( I left this out, I don't think it needs it)
    Pinch  salt
    1  cinnamon stick
    1/2 teaspoon  vanilla
    1/2 teaspoon  ground cinnamon
    1/4 teaspoon  ground nutmeg
Bring the water to a boil in a med sized, heavy, ovenproof saucepan (large enough for rice and 3 cups liquid). Add the rice, cover, and simmer for 20 min, until the rice is nearly cooked. In a large bowl whisk the soy milk, salt, vanilla, ground cinnamon and nutmeg and sugar (optional). When rick is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in oven for 45 -60 min (taste after 45 min to see if the rice is cooked Remove from oven, uncover, and remove the cinnamon stick. Pudding will be SLIGHTLY liquidy (not too much) the liquid will continue to absorb into the rice and thicken as the pudding cools. Dust with more cinnamon and nutmeg if desired. 175 calories, 5 grams protein, 36 grams carbs (with sugar) 2 grams fat, 0.7 grams fiber Makes 8 servings of 1/2 cup Blueberry compote
    2 cups  frozen blueberries
    3 tablespoons  water
    2 teaspoons  lemon juice
    1/8 cup  sugar, (optional) I used it and it was too sweet.

Combine the blueberries, water, lemon juice and sugar (optional) in a small saucepan, cook over medium heat for 10 min. Add the rest of the blueberries and cook for 8 min longer stirring frequently. Serve over rice pudding, top with some nuts to round it out.

44 calories, 11 grams carbs, 0 fat, 0 protein, 1 gram fiber
Makes 8 servings of 1 tablespoon

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