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Spiced Fruit Rice Pudding

  Raw brown rice 1 1⁄2 Cup (24 tbs)
  Milk 3 Cup (48 tbs)
  Salt 1 Pinch
  Honey 1⁄2 Cup (8 tbs)
  Egg 1 , beaten
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Powdered ginger 1⁄4 Teaspoon
  Fresh fruit/Soaked dried apples, apricots/ oranges-coarsely chopped 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Yogurt 1 Cup (16 tbs)

Cook the rice in a pressure cooker or regular saucepan, using milk instead of water. Use 2 1/2 cups milk in the pressure cooker OR 3 cups for regular cooking.
When cooked the rice should be tender but will look soupier than rice cooked with water. Stir in the honey, egg, cinnamon, nutmeg, and ginger.
Oil a 1-quart casserole and spread one-half of the rice mixture over the bottom. Gently place one-half of the fruit chunks on top of the rice. Repeat the two layers and place in a 350°F oven.
Bake the pudding for 25 minutes. Remove from the oven and spread the 1 cup yogurt over the top. Chill several hours before serving.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 378

% Daily Value*

Total Fat 43 g65.8%

Saturated Fat 21.1 g105.5%

Trans Fat 0 g

Cholesterol 308.7 mg102.9%

Sodium 719.4 mg30%

Total Carbohydrates 416 g138.8%

Dietary Fiber 15.2 g60.7%

Sugars 192.8 g

Protein 59 g118.7%

Vitamin A 40.1% Vitamin C 125.8%

Calcium 123.3% Iron 40.5%

*Based on a 2000 Calorie diet

Spiced Fruit Rice Pudding Recipe