Rice Pudding with Cider-Rhubarb Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You could make this for dessert, then have it for breakfast the next day instead of hot cereal. Just reheat the sauce in the microwave. Ingredients:
2 cups cooked long-grain brown rice |
butter-flavored cooking spray |
1/4 cup sugar |
2 ounces tub-style light cream cheese (about 1/2 cup) |
1/4 cup 2% reduced-fat milk |
1/4 cup evaporated skim milk |
1/4 teaspoon vanilla extract |
dash of salt |
1 large egg |
cider-rhubarb sauce |
Directions:
1. Preheat oven to 350°.
2. Spoon 1/2 cup rice into each of 4 (4-ounce) ramekins coated with cooking spray.
3. Combine sugar and cream cheese in a medium bowl; beat at medium speed of mixer until smooth. Add milks, vanilla, salt, and egg; beat well. Divide mixture evenly among prepared ramekins. Place ramekins in a 13 x 9-inch baking dish; add hot water to dish to a depth of 1 inch. Bake at 350° for 40 minutes or until set. Remove ramekins from dish. Drizzle each with 1 tablespoon sauce.
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