Rice Pudding With Raspberry Rhubarb Sauce
|Rhubarb||8 Ounce, thinly sliced|
|Frozen raspberries in syrup||20 Ounce, thawed (1 Package)|
|Low fat milk||4 Cup (64 tbs)|
|Regular long grain rice||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Prepare raspberry rhubarb sauce: In 3 quart saucepan, heat rhubarb and 1/4 cup water to boiling over high heat.
Reduce heat to low; simmer 5 to 10 minutes, until rhubarb is tender.
Stir in raspberries in syrup and 2 tablespoons sugar.
Transfer sauce to bowl; refrigerate until ready to serve.
Meanwhile, in 5 quart Dutch oven, heat milk, rice, salt, and remaining 1/4 cup sugar to boiling over medium high heat.
Reduce heat to low and simmer, stirring occasionally, 40 to 50 minutes, until mixture is thick and rice is tender.
Remove Dutch oven from heat and stir in vanilla.
Transfer pudding to shallow bowl; cover surface with plastic wrap to prevent skin from forming.
Refrigerate until cold, about 1/2 hours.
Serving size: Complete recipe
Calories 1511 Calories from Fat 41
% Daily Value*
Total Fat 5 g7.2%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 18.6 mg6.2%
Sodium 978.9 mg40.8%
Total Carbohydrates 339 g112.9%
Dietary Fiber 24.9 g99.7%
Sugars 270.2 g
Protein 41 g81.9%
Vitamin A 5.9% Vitamin C 187.5%
Calcium 143.2% Iron 22.7%
*Based on a 2000 Calorie diet