Spiced Fruit Rice Pudding
|Raw brown rice||1 1⁄2 Cup (24 tbs)|
|Milk||3 Cup (48 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|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.
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